- 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®)
- 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.
- Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
- Refrigerate salad at least 4 hours before serving.
04/18/2018
recipepes.com
Amanda's Quinoa Salad, recipe
PT15M
PT1H
5
455 calories