Toss quinoa with salsa, dried cranberries, sunflower seeds, green onions, and French vinaigrette for a new way to eat quinoa!
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
166 Calories
Recipe Instructions
Step 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.
Step 2
Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
Step 3
Refrigerate salad at least 4 hours before serving.
Ingredients
2 cups water
⅓ cup dried cranberries
1 cup quinoa
2 tablespoons champagne vinegar
5 ounces mango salsa
1 bunch green onions, chopped (green parts only)
1 ½ ounces sunflower kernels
1 tablespoon French vinaigrette (such as Briannas Home Style®)