This delicious salad was a beautiful accompaniment to roasted pork tenderloin, and made a wonderful lunch the next day.
CHERRY APPLE WALNUT QUINOA SALAD
1 1/2 cups chicken broth
1 cup uncooked quinoa
1 apple, cored and chopped
3 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 cup chopped walnuts
1/2 cup dried cherries
Bring broth and quinoa to a boil in a saucepan over medium heat, then reduce heat to low and simmer, covered, 13 minutes. Add apple and simmer, covered, until broth is absorbed and quinoa is tender, about 2 minutes more.
Whisk together oil, mustard, maple syrup, salt, pepper and cinnamon in a large bowl. Add quinoa mixture, walnuts and cherries, and stir to combine.