March 2010 Vegetarian Times
½ cup chopped almonds
2 tsp. vegetable oil
½ cup chopped onion
1 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups beet or carrot juice (I used vegetable broth)
1 cup frozen peas
1 medium apple*, diced
1/3 cup unsweetened shredded coconut (I just sprinkled, for less fat)
*I added some lemon juice to the apples as I planned on eating this salad throughout the week
1. Toast the almonds over medium heat 3 to 5 minutes.
2. Sauté onion in the oil until translucent about 2 to 3 minutes
3. Stir in ginger, quinoa, and juice (I used carrot juice) and season with salt and pepper. Bring to a boil, cover, reduce heat to medium-low and simmer 15 to 20 minutes or until all the liquid is absorbed
4. Remove from heat and scatter peas over cooked quinoa. Cover and let stand 10 minutes, until the peas are thawed
5. Stir apple, coconut, and almonds into the salad. Serve warm, room temperature or cold.
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