Amanda's Quinoa Salad

Amanda's Quinoa Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
Catherine Tobin
Recipe by  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

Adjust Servings

Original recipe yields 9 servings

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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.

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Reviews (2)

Rate This Recipe
P. James
1

P. James

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

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

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 27.4 g
  • 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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Quinoa Vegetable Salad

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