I love adding apples to everything in the fall, and they just so happen to pair perfectly with savory quinoa. Add a little mustard, some Parmesan, pecans, and cranberries, and you’ll have a fancy fall salad worth talking about! You can eat this on it’s own, but it’s a little carb-heavy, so I like it best with chicken, salmon, or pork for a some added protein.

Apple Walnut Quinoa

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Recipe Type: Side dish

Serving Size: 1/2 cup

Makes 11 servings


  • 1½ cups vegetable broth
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large apple
  • 1 cup pecan pieces
  • ½ cup dried cranberries
  • ½ cup Parmesan cheese, grated
  • ¼ cup pepitas


  1. Place vegetable broth and quinoa in a saucepan. Bring to a boil.
  2. Reduce heat to low, place a lid over the saucepan and cook until broth is absorbed—about 10 minutes.
  3. Remove from heat and fluff with a fork.
  4. In a small bowl, whisk together oil, mustard, syrup, cinnamon, salt, and pepper.
  5. Drizzle sauce over the quinoa.
  6. Stir in the remaining ingredients.
  7. Cover the saucepan with a lid and allow the steam to soften the apple. Serve warm.


Calories 210 (120 from fat)
Total fat 14g
Saturated fat 2g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 20g (3g dietary fiber, 6g sugar)
Protein 5g

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