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This delicious salad was a beautiful accompaniment to roasted pork tenderloin, and made a wonderful lunch the next day.

CHERRY APPLE WALNUT QUINOA SALAD

cherry apple walnut quinoa

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.

Enjoy!

 

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