It is the vegetable juice which gives this quinoa salad its gorgeous color, a wonderful hint of flavor, and a substantial boost of vitamin C and beta-carotene.

Quinoa (pronounced: keen-wah) is the magic ingredient in this dish. It is often called the perfect protein and, although typically found where grains are sold, it is not a true grain as it is not a member of the grass family. Quinoa is more closely related to beets, spinach, and even tumbleweeds.

Ingredients:

• 1/3 cup chopped almonds (1 1/2 oz.)
• 2 tsp. vegetable oil
• 1/2 cup chopped onion
• 2 Tbs. minced fresh ginger
• 1 cup quinoa
• 1 1/2 cups beet-carrot or carrot juice
• 1 cup frozen peas
• 1 medium apple, diced
• 1/3 cup unsweetened shredded coconut

Directions:

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.

Nutritional Information Per 1-cup serving:

Calories: 295
Protein: 9g
Total Fat: 11g
Saturated Fat: 3g
Carbs: 40g
Fiber: 6g
Sugar 7g
Sodium: 98mg

Your friend in health,
Coach Adam Cobb