This is my stepdaughter Amanda’s concoction, I had it once and was hooked! Keep it in the fridge all the time!
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.
Per Serving: 166 calories; protein 4.2g; carbohydrates 27.4g; fat 5.3g; sodium 204.4mg.