Amanda's Quinoa Salad


This is my stepdaughter Amanda's concoction, I had it once and was hooked! Keep it in the fridge all the time!

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
9 servings


  • 2 cups water

  • 1 cup quinoa

  • 5 ounces mango salsa

  • 1 bunch green onions, chopped (green parts only)

  • cup dried cranberries

  • 1 ½ ounces sunflower kernels

  • 2 tablespoons champagne vinegar

  • 1 tablespoon French vinaigrette (such as Briannas Home Style®)


  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.

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
5g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 166
% Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Sodium 204mg 9%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 4g
Vitamin C 5mg 25%
Calcium 36mg 3%
Iron 2mg 11%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.