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Amanda's Quinoa Salad

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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4 h 30 m servings 166 cals
Original recipe yields 9 servings

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  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; 5.3 g fat; 27.4 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 204 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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.