Quinoa, Beet, and Arugula Salad

Ingredients

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• 1 ½ cups chicken broth
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• 1 cup quinoa, rinsed
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• 3 tablespoons olive oil
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• 1 1/2 tablespoons maple syrup
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• 1/4 teaspoon ground cinnamon
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• salt and ground black pepper to taste
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• 1 large crisp apple, chopped into small pieces
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• 1 cup pecan pieces
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• 1/2 cup dried cranberries
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• 1/2 cup grated parmesan cheese (Optional)
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Instructions

1. 1
   Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
2. 2
   Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
3. 3
   Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.