Gingery Quinoa Salad with Apples, Peas, and Coconut

Prep Time

30 minutes

Cooking Time

15 minutes


6 people


• ⅓ cup chopped almonds (1½ oz.)

 • 2 tsp. vegetable oil 

• ½ cup chopped onion 

• 2 Tbs. minced freshginger

 • 1 cup quinoa 

• 1 ½ cups beet-carrot or carrot juice 

• 1 cup frozenpeas

 • 1 medium apple, diced 

• ⅓ cup unsweetened shredded coconut


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

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

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

4. Remove from heat, and scatter peas over cooked quinoa. Cover,and let stand 10 minutes, until peas are thawed.

5. Stir apple, coconut, and almonds into salad. Serve warm or atroom temperature.