Ingredients:

• 4 cups cooked quinoa
• 1/2 Cup almonds, chopped see note
• 1/2 Cup dried cranberries
• 1-11oz can mandarin oranges, mostly drained
• 1 teaspoon cinnamon
• 1 1/2 teaspoons ground ginger
• 1 Tablespoon coconut oil, melted

Instructions:
Combine quinoa (hot or cold) with melted coconut oil. Add in cinnamon and ginger. Add is almonds, cranberries, and mandarins. Mix well. Refrigerate to keep or serve warm. Serves 8-10.

Note: When chopping almonds, use a serrated knife. Can also use slivered almonds.

About the Author: I’m a California girl with her PhD. I love jeans, iced coffee, homemade food, and smart humor. Luci’s Morsels is about fashion, food, and frivolity – all from an approachable and fun perspective…

Link: http://www.lucismorsels.com/2013/12/toasted-almond-quinoa-salad.html