Tasty Recipes Amanda's Quinoa Salad

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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!"

Ingredients :

• 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®)

Instructions :

Prep : 15M	Cook : 9M	Ready in : 4H30M

• 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.

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.

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