Ingredients
6
6 servings
- •1 ½ cups chicken 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 (Optional)
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 372
- Carbohydrate: 36g
- Fat: 23g
- Fiber: 5g
- Protein: 8g
- Sugar: 12g
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