Gingery Quinoa Salad With Apples, Peas, and Coconut
Ready In: 30 mins
Serves: 6
Ingredients
- 1⁄3 cup chopped almonds
- 2 teaspoons vegetable oil
- 1⁄2 cup chopped onion
- 2 tablespoons minced fresh ginger
- 1 cup quinoa
- 1 1⁄2 cups beets or 1 1⁄2 cups carrot juice
- 1 cup frozen peas
- 1 medium apple, diced
- 1⁄2 cup unsweetened dried shredded coconut
Directions
- Toast almonds in saucepan over medium heat 3 to 5 minutes. Cool.
- Wipe out saucepan, add oil and onion. Saute 2 to 3 minutes, stirring occasionally.
- Stir in ginger, quinoa, and juice, and season with salt and pepper.
- Bring to a boil. Cover, reduce heat to medium-low.
- Simmer 15 to 20 minutes, or until liquid is absorbed.
- Remove from heat, and spread peas over cooked quinoa.
- Cover and let stand 10 minutes, until peas are thawed.
- Stir apple, coconut, and almonds into salad.
- Serve warm or at room temperature.
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