Thursday, March 18, 2010

Gingery Quinoa Salad

Angela got this recipe from Vegetarian Times and I'm going to use her picture because I forgot to take one of my own. I liked the flavor combination but Mark said he was not the biggest fan. I think it was the coconut that threw him off :)

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.

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