colorful quinoa salad

This dish not only looks gorgeous with all the confetti colors, it's also yummy! It makes a wonderful lunch to take to work, or served as a side dish to dinner

• 1/2 c chopped almonds
• 2 t olive oil
• 1/2 c chopped onion
• 1T minced fresh ginger
• 1 c organic brown quinoa
• 1-1/2 c carrot juice
• 1 c frozen peas
• 1 medium apple, diced
• 1/3 c unsweetened shredded coconut
• salt & pepper to taste

1. Toast almonds in saucepan over medium heat (3-5 minutes)

2. Remove almonds and set a side. Saute onions. Stir in ginger, quinoa and carrot juice. Bring to boil. Cover, reduce heat to med. -low and simmer for 15-20 minutes, or until all liquid is absorbed.

3. Remove from heat, and add peas. Cover and let stand 10 minutes.

4. Stir in apple, coconut. Add salt & pepper to taste. Garnish with almonds.

5. Enjoy!