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!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

372 calories; protein 8.3g; carbohydrates 35.7g; fat 23.4g; cholesterol 5.9mg; sodium 197.7mg. Full Nutrition
Advertisement

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2013
Didn't use the cheese as it didn't really need it Read More
(7)

Most helpful critical review

Rating: 2 stars
05/17/2016
The cheese absolutely ruined this dish. Read More
(2)
48 Ratings
  • 5 star values: 32
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/16/2013
Didn't use the cheese as it didn't really need it Read More
(7)
Rating: 5 stars
10/17/2015
I really liked this as a warm side dish. I added the chopped apple at the end as a personal preference and forgot to add the cheese not sure it's needed. A nice change from rice. Read More
(5)
Rating: 5 stars
07/04/2016
I absolutely loved this dish! I did however feel it needed more sweetness and more flavor in general. I added a bit more maple syrup toasted the pecans and added fresh lemon juice in the end. I brought it to a pot luck and it was devoured with many asking for the recipe. I'm making it for another gathering tomorrow! So healthy too! (I too left out the cheese) Read More
(3)
Advertisement
Rating: 2 stars
05/17/2016
The cheese absolutely ruined this dish. Read More
(2)
Rating: 4 stars
02/26/2016
The first time I made it exactly as instructed. It was good but a little too sweet for my taste. The second time I omitted the apples syrup and cinnamon and put in 1 tsp of lemon juice. I liked it much better that way. Read More
(2)
Rating: 5 stars
10/14/2015
This was amazing! I could eat this everyday during the fall! I added cheese it was a bit salty so if you add the cheese cut the salt In half. I will definitely be making this again! I loved it!! Read More
(1)
Advertisement
Rating: 5 stars
10/13/2015
Delicious blend of flavours. I made it to have with Thanksgiving dinner and it was a big hit! Read More
(1)
Rating: 5 stars
05/06/2016
I am addicted to this salad! So yummy hot or cold but I prefer cold. Doesn't need the Parmesan. Read More
(1)
Rating: 5 stars
07/29/2019
Followed the instructions without improvisations and it turned out incredible. Great for the holidays. Will be making it again. Read More
(1)
Advertisement