Cranberry Apple Pecan Quinoa Salad Recipe - Allrecipes.com
  • READY IN 25 mins

Cranberry Apple Pecan Quinoa Salad

Recipe by  

"A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Stir chicken 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

Footnotes

  • Cook's Note:
  • If you would like to serve the salad cold, you can prepare the recipe the same way, but don't add the sauce, cranberries, apples, and pecans until the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least 30 minutes.
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Reviews More Reviews

Dec 16, 2013

Didn't use the cheese as it didn't really need it

 

2 Ratings

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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