1. Rinse quinoa, unless pre-rinsed, as specified on package.
2. Combine quinoa, orange juice, and water in a pot. Bring to a boil over high heat; reduce to low, cover, and cook for 15 minutes or until all of the liquid is absorbed. Remove from heat, fluff quinoa with a fork, and allow to cool.
3. Meanwhile, combine almonds and coconut flakes in a skillet over medium heat, watching carefully and stirring often. Cook until golden in color and fragrant, about 8 minutes. Remove immediately, and transfer to another dish to cool.
4. Place all ingredients in a large bowl, and mix to combine. Serve immediately at room temperature, or place in fridge to chill before serving.
Carbohydrates: 22.6 g
Protein: 4.2 g
Fat: 5.3 g
Fiber: 3.4 g
Quinoa, although often thought of as a grain, is a seed that is considered a complete protein because it contains all of the essential amino acids.
Cooking quinoa in orange juice gives it a sweet, tart flavor and a fun, orange tint, perfect for a summer side dish.