Amanda's Quinoa Salad

Amanda's Quinoa Salad

2
Catherine Tobin 0

"This is my stepdaughter Amanda's concoction, I had it once and was hooked! Keep it in the fridge all the time!"

Ingredients 4 h 30 m {{adjustedServings}} servings 166 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.
  2. Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
  3. Refrigerate salad at least 4 hours before serving.
Tips & Tricks
Mediterranean Barley Salad

A chilled grain salad with sun-dried tomatoes in a balsamic dressing.

Yuba Noodle Salad

A yuba "noodle" and cabbage salad with a flavorful peanut dressing.

Footnotes

  • Cook's Notes:
  • You can use diced mango, red peppers, and jalapeno peppers instead of mango salsa.
  • Try almonds or pine nuts in place of sunflower seed kernels, if you prefer.
  • I have found this keeps well refrigerated for 5 to 7 days in an airtight container.
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Reviews 2

  1. 3 Ratings

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P. James
3/13/2014

Kudos to Amanda! This is a beautifully tasty salad. My entire family, from the youngest grandchild to the most senior, loved this salad. The only thing I did was add about 1/4 - 1/3 cup (loosely packed) fresh chopped cilantro and there wasn't even a teaspoonful of this salad left. Thanks, Mom, for submitting this recipe. P.S. I wish I had snapped a photo, because it was also visually beautiful. (I also used red quinoa.)

Marilyn
3/15/2014

Could use a little more dressing flavor. Try adding more vinegar or dressing next time.