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 servings 166 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • 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.

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.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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