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Amanda's Quinoa Salad Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In4 h 30 m
  • 1Bring 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.
  • 2Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
  • 3Refrigerate 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.
Ingredients
  • 9 servings
  • 166 cals
  • 2 cups water
  • 1 cup quinoa
  • 5 ounces mango salsa
  • 1 bunch green onions, chopped (green parts only)
  • 1/3 cup dried cranberries
  • 1 1/2 ounces sunflower kernels
  • 2 tablespoons champagne vinegar
  • 1 tablespoon French vinaigrette (such as Briannas Home Style®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    166
    8%
  • Fat:
    5.3
    8%
  • Carbs:
    27.4
    9%
  • Protein:
    4.2
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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