Gingery Quinoa Salad with Apples, Peas, and Coconut

1. 1

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

2. 2

   Cool.

3. 3

   Wipe out saucepan; add oil and onion.

4. 4

   Saute onion 2 to 3 minutes, or until translucent, stirring occasionally.

5. 5

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

6. 6

   Bring to a boil.

7. 7

   Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

8. 8

   Remove from heat, and scatter peas over cooked quinoa.

9. 9

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

10. 10

    Stir apple, coconut, and almonds into salad.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.