Amanda'S Quinoa Salad

1. 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. 2

   Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.

3. 3

   Refrigerate salad at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.