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| Amanda's Quinoa Salad |
"This is my stepdaughter Amanda's concoction, I had it once and changed into hooked! Keep it within the fridge all of the time!"
Ingredients :
- 2 cups water
- 1 cup quinoa
- 5 ounces mango salsa
- 1 bunch green onions, chopped (inexperienced parts most effective)
- 1/three cup dried cranberries
- 1 half of ounces sunflower kernels
- 2 tablespoons champagne vinegar
- 1 tablespoon French French dressing (which includes Briannas Home Style®)
Instructions :
| Prep : 15M | Cook : 9M | Ready in : 4H30M |
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- Bring water and quinoa to a boil in a saucepan. Reduce warmness to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to twenty mins. Transfer quinoa to a bowl and fluff with a fork.
- Stir mango salsa, inexperienced onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
- Refrigerate salad at least 4 hours earlier than serving.
Notes :
- You can use diced mango, pink peppers, and jalapeno peppers in place of mango salsa.
- Try almonds or pine nuts in vicinity of sunflower seed kernels, in case you decide on.
- I have located this maintains well refrigerated for five to 7 days in an hermetic field.
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Salad