Kamis, 19 November 2020
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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 in the refrigerator all of the time!"
Ingredients :
- 2 cups water
- 1 cup quinoa
- five ounces mango salsa
- 1 bunch inexperienced onions, chopped (inexperienced components simplest)
- 1/three 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 |
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- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer till quinoa is smooth and water has been absorbed, 15 to 20 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 the least 4 hours earlier than serving.
Notes :
- You can use diced mango, purple peppers, and jalapeno peppers as opposed to mango salsa.
- Try almonds or pine nuts in vicinity of sunflower seed kernels, if you decide upon.
- I have determined this continues properly refrigerated for 5 to 7 days in an hermetic container.
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