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Apple Pecan Cranberry Quinoa Salad. This healthy salad looks very colorfull and tasty also. Try this salad and serve it hot or cold as you wish.
1 ½ cups veg broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 ½ tablespoons Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cinnamon
Salt and ground black pepper to taste
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
½ cup dried cranberries
½ cup grated Parmesan cheese
1. Stir the broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
2. Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.