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
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
- Place vegetable broth and quinoa in a saucepan. Bring to a boil.
- Reduce heat to low, place a lid over the saucepan and cook until broth is absorbed—about 10 minutes.
- Remove from heat and fluff with a fork.
- In a small bowl, whisk together oil, mustard, syrup, cinnamon, salt, and pepper.
- Drizzle sauce over the quinoa.
- Stir in the remaining ingredients.
- Cover the saucepan with a lid and allow the steam to soften the apple. Serve warm.
|NUTRITIONAL INFO||PER SERVING|
|Calories||210 (120 from fat)|
|Carbohydrate||20g (3g dietary fiber, 6g sugar)|
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