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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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

166 calories; protein 4.2g 8% DV; carbohydrates 27.4g 9% DV; fat 5.3g 8% DV; cholesterolmg; sodium 204.4mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2014
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.) Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/13/2014
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.) Read More
(1)
Rating: 4 stars
03/15/2014
Could use a little more dressing flavor. Try adding more vinegar or dressing next time. Read More
Rating: 5 stars
06/26/2017
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 cook the quinoa in chicken broth. Either one will add the needed salt in my opinion. I liked this recipe and I will make it again. Read More
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