nutritional information

Per 1-cup serving:

  • 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
Vegan Gluten-Free

Gingery Quinoa Salad with Apples, Peas, and Coconut

Gingery Quinoa Salad with Apples, Peas, and Coconut

Serves 6

30 minutes or fewer

Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene.
  • ⅓ cup chopped almonds (1 ½ oz.)
  • 2 tsp. vegetable oil
  • ½ cup chopped onion
  • 2 Tbs. minced fresh ginger
  • 1 cup quinoa
  • 1 ½ cups beet-carrot or carrot juice
  • 1 cup frozen peas
  • 1 medium apple, diced
  • ⅓ cup unsweetened shredded coconut

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.

March 2010 p.55

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comments

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?

rose roullard - 2014-03-03 18:30:38

I make this salad often because it is so amazing!

Freyjacat - 2013-09-22 15:41:36

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!

Tess L - 2013-05-15 21:31:08

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!

Sue E. - 2012-10-20 23:46:05

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.

Dv - 2012-09-21 03:14:01

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.

Kathleen Davis - 2012-05-05 05:52:01

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!

Francesco - 2012-05-02 15:08:28

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.

Louise - 2012-03-06 19:01:10

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.

Louise - 2012-03-06 17:34:28

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.

Tiffany - 2011-05-15 23:52:35

Not bad!

Carmelina - 2011-04-01 07:12:23

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.

Heather - 2011-03-26 18:16:01

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.

Anonymous - 2010-09-30 21:48:14

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/

carol - 2010-07-25 12:32:36

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)

outsider - 2010-07-19 20:26:22