Monday, March 8, 2010

Gingery Quinoa Salad

Talk about nutritious AND delicious! We all said, "Yes, please!" to second helpings of this uniquely wonderful warm salad. (taken from Vegetarian Times)

1/2 cup chopped almonds
2 tsp vegetable oil
1/2 cup chopped onion
2 Tbsp minced ginger
1 cup quinoa
1 1/2 cups beet-carrot or carrot juice
1 cup frozen peas
1 medium apple, diced
1/2 cup unsweetened shredded coconut

Toast almonds in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

Wipe out saucepan; add oil and onion. Saute onion 2 to 3 minutes, or until translucent, stirring occasionally.

Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

Remove from heat, and scatter 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.

1 comment:

  1. My first trip to the grocery store after returning back to the States included the ingredients for your Gingery Quinoa Salad and Asian Noodle Salad! I toasted 3/4 of the coconut to have both textures and used Granny Smith Apples for the added tartness. I added 1/2 C water to the beet juice to make up the amount needed. Colorful and delicious! Thank you Angela...& Kaye!!!


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