Gingery Quinoa Salad With Apples, Peas, and Coconut

1. 1

   Toast almonds in saucepan over medium heat 3 to 5 minutes.

2. 2

   Cool.

3. 3

   Wipe out saucepan, add oil and onion.

4. 4

   Saute 2 to 3 minutes, stirring occasionally.

5. 5

   Stir in ginger, quinoa, and juice, and season with salt and pepper.

6. 6

   Bring to a boil.

7. 7

   Cover, reduce heat to medium-low.

8. 8

   Simmer 15 to 20 minutes, or until liquid is absorbed.

9. 9

   Remove from heat, and spread peas over cooked quinoa.

10. 10

    Cover and let stand 10 minutes, until peas are thawed.

11. 11

    Stir apple, coconut, and almonds into salad.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.