Gingery Quinoa Salad with Apples, Peas, and Coconut Recipe | Vegetarian Times Skip to main content

Gingery Quinoa Salad with Apples, Peas, and Coconut

Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene.

Ingredients: 

Ingredients: 

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⅓ cup chopped almonds (1 ½ oz.)
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2 tsp. vegetable oil
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½ cup chopped onion
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2 Tbs. minced fresh ginger
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1 cup quinoa
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1 ½ cups beet-carrot or carrot juice
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1 cup frozen peas
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1 medium apple, diced
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⅓ cup unsweetened shredded coconut

Instructions: 

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

2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally.

3. 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.

4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

5. Stir apple, coconut, and almonds into salad. Serve warm or at room temperature.

Nutrition Information: 

Calories: 
295
Protein: 
9 g
Total Fat: 
11 g
Saturated Fat: 
3 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
98 mg
Fiber: 
6 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

I don't know what I did wrong...but this recipe wasn't as good as I expected. Mine was very pink and very beet flavored... I like beets, but if I did it again I would use all carrot juice instead.

I loved this, although I found it a bit dry. I used beet juice because I couldn't find carrot, that might have something to do with the dryness. I also barbecued teriyaki-marinated tofu and threw that on top. The ginger and teriyaki really took to each other!

If you like ginger, this salad is fantastic! My husband who doesn't care for health food, *loved* this. The integration of sweet and savory components reminds me very much of Indian food. I'll definitely be making this again.

I used carrot juice that I found in the produce section and used two apples instead of one. It was delicious! Even my mom liked it and she normally doesn't care for carrots or peas.

I didn't think this was very salad-like, but it's great whatever it is. I used fresh carrot juice and it gave it this really nice homey carroty smell. I also didn't have enough almonds, so I added cashews as well. I found the combination of ginger, peas, coconut, nuts, and apples kind of odd; I love all the components separately and didn't know how they would work together, but they do! Thanks!

This is the only thing I've ever made from VT that I did NOT like. The flavors just didn't seem to go together and I ended up throwing it out. I make a lot of things from VT and this is the first time I've been disappointed.

I couldn't find pure carrot or beet juice, so I used a carrot/orange blend, and it was amazing!!

This dish was amazing! Very reminiscent of an Indian dish. I will definitely make again!

I found that this salad very good. Perhaps the problem why you did not like it was because the grain must be washed very well before cooking. Sometimes, I might follow a recipt but still add my own touch to it, if too dry I might add more jucie to my liking.

I love this salad. I'm vegan and can not have gluten. I grow my own beets, so I boiled beets for juice and then added cut up beets to salad. I've taken it to a few BBQ's and many people always ask for the recipe.

Made this for dinner tonight, and I loved it! All the flavors come together to an amazing dish. I followed the recipe exactly, and it worked out great for me. I used carrot juice, as I could not find beet juice. I'll keep looking out for that and can't wait to try it in a slightly redder version. :o)

i used either of these juices and adding no more than a cup and tasted great. http://www.lakewoodjuices.com/product_detail/id-92/ http://www.lakewoodjuices.com/product_detail/id-93/

My boyfriend LOVED this for a sack lunch as leftovers, I think the flavors melded together well. I used sunflower seeds because it was what I had on hand...I did find that I needed to cook the quinoa longer than I expected, but I'm new at that particular grain, probably just need some practice. Kids, however voted it thumbs down. Ah, well.

Made it today for a brunch w/ friends. Delicious and everyone loved it. I didn't have almonds so I used cashews. I also used straight carrot juice and red quinoa. It made for a chewier texture. Next time I'll add dried cranberries and pumpkin seeds.

Not bad!

I love food and I love to eat, but I can't say that I loved this. The ginger WAY overpowered every other flavor in this recipe. I will reduce the ginger by at least half if I make this again. The only thing that made it palatable to me was adding soy sauce.

I LOVE this salad and have made it about a dozen times now, for all occasions. Each time I make it now I alter it or add extra ingredients...sauteed chopped red pepper for instance, plumped dried cranberries, pumpkin seeds instead of almonds, etc. I don't care for it at all with anything but carrot juice...it really requires the sweetness and flavor. I'll keep making this now that it's become my signature and go-to salad.

I LOVE this salad and have made it about a dozen times, for all occasions. Each time I make it now I alter it or add extra ingredients...sauteed chopped red pepper for instance, plumped dried cranberries, pumpkin seeds instead of almonds, fresh pineapple, etc. I don't care for it at all with anything but carrot juice...it really requires the sweetness and flavor. I'll keep making this now that it's become my signature and go-to salad.

Oh, NoCaf that's interesting, easpcielly since out of the blue I've gone coffee mad in baking (especially since I dont like it) I even made Coffee and Walnut Cake the other day, except I missed an ingredient and it didnt rise lol Oops, but my Vegan Tirimasu went lovely.And Yeah whens the snow going to go, It's snowing even as I write but the gardens are bursting with crocuses Oh, why can't we flourish in the cold too!

Didn't have carrot juice, so I blended a carrot with 1.5 cups of water in my Vitamix. Worked perfectly! Adds a great taste to the quinoa.

I followed this recipe as is. The only thing I did different was I rinsed the quinoa in hot water then soaked it for 5 minutes. I then toasted the quinoa (red) on low-medium heat for about 15 minutes (it starts to pop and has a fragrance.) Removed from heat, and followed the recipe.

This salad is AWESOME!! I cannot believe how easy it is and how flavorful it is with so many great textures and colors! ***** 5 Stars!

This a an awesome salad, I have made it a couple times with rave reviews and requests for the recipe. The carrot makes it a very tasty salad! The last time I made it with a mixture of red and plain quinoa. I love that it is gluten free, sugar free and dairy free! This will be my standby salad this summer for sure!

I make this salad often because it is so amazing!

Would it be wise to use packaged quinoa & brown rice by seeds of change? Its garlic flavor, wondering if I should use same amt of juice?

This looks great but for chrissake, dump the vegetable oil!

Looks delish - but I agree with Mark - why veggie oil??