Gingery Quinoa Salad With Apples, Peas, and Coconut |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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OK so I saw this recipe in a magazine I was flipping through at work one day. It looked so good that I decided to jot it down. Silly me I forgot to write down the name of the magazine. I'm slowly becoming addicted to Quinoa and any new recipe is definately worth a try. I'm glad I tried this one. Very good! 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:
1. Toast almonds in saucepan over medium heat 3 to 5 minutes. Cool.
2. Wipe out saucepan, add oil and onion. Saute 2 to 3 minutes, stirring occasionally.
3. Stir in ginger, quinoa, and juice, and season with salt and pepper.
4. Bring to a boil. Cover, reduce heat to medium-low.
5. Simmer 15 to 20 minutes, or until liquid is absorbed.
6. Remove from heat, and spread peas over cooked quinoa.
7. Cover and let stand 10 minutes, until peas are thawed.
8. Stir apple, coconut, and almonds into salad.
9. Serve warm or at room temperature.
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