1 cup of red quinoa
2 cups of waters or low sodium stock
1/4 thinly sliced green onions
1/2 cup sliced almonds
1 in grated ginger
2 tsp of low sodium soy sauce
2 tsp of rice vinegar
1 tsp of sesame oil
1 Tbsp of olive oil
In a sauce pan bring water to a rapid boil and add quinoa. Lower heat and cover, to and let simmer for approx 15 minutes. When all water has evaporated fluff with fork and remove from heat and keep cover for another 10 minutes. Let the quinoa cool until its room temp.
In the meantime in a dry skillet, cookie sheet or toaster over lightly toast almonds being careful not to burn. Slice onions very thinly as well.
In a jar, mix ginger, soy sauce, vinegar, olive oil and sesame oil until well incorporated.
When Quinoa has cooled down mix with onions and almonds and drizzled dressing over it. Using a wooden spoon making sure all the quinoa is well coated with dressing. Cover in a plastic container and refrigerate for at least 30 minutes before serving. Enjoy!