Cranberry Apple Pecan Quinoa Salad Recipe

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.