Cranberry Apple Pecan Quinoa Salad


"A beauitiful and light take on a fall salad. The tastes mix well together, and can be served hot or cold. I like to pair it with Dijon crusted salmon!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Method
  2. 1. In a medium saucepan, bring the rinsed quinoa and chicken broth to a boil. Once boiling, reduce heat to low, cover and cook for 10 minutes. Fluff the quinoa with a fork and remove from heat.
  3. 2. While quinoa is cooking, mix together olive oil, pure maple syrup, dijon mustard, ground cinnamon, salt and pepper. Set aside.
  4. 3. Chop Apple, Pecans, and Cranberries into diced size pieces.
  5. 4. Once Quinoa is done cooking, mix sauce, pecans, cranberries and apple in with the warm quinoa. Cover and let sit for 5-10 min, HEAT OFF, or just long enough for the apples and the sauce to warm, and the apples to soften a bit.
  6. Serves: 6 to 8
  7. Alternative: If you would like to serve the salad cold, you can prepare the recipe the same way, but dont add the sauce, cranberries, apples and pecans until the quinoa has cooled. Then, mix all together in a bowl and refigerate for at least 30 min to let the taste congeal.


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