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Amanda's Quinoa Salad

Amanda's Quinoa Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
Catherine Tobin

Catherine Tobin

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

P. James
1

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
0

Marilyn

3/15/2014

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

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