Skip to main content New<> this month
Get the Allrecipes magazine

Amanda's Quinoa Salad

Rated as 4.5 out of 5 Stars
0

"This is my stepdaughter Amanda's concoction, I had it once and was hooked! Keep it in the fridge all the time!"
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 166
Original recipe yields 9 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 166 calories; 5.3 27.4 4.2 0 204 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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...

I liked it but made some of the substitutions suggested. I used almonds instead of sunflower seeds. For this reason I think it lacks the saltiness needed. Next time I will add salted nuts or coo...

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