GINGER COCONUT QUINOA

• ¼ cup golden seedless raisins
• ¼ cup diced red pepper
• 1-4 cup sliced green onions, including tops
• 2 tablespoons snipped fresh parsley
• 1 tablespoon butter or margarine
• 3 cups cooked Quinoa (cooked in chicken broth)
• 1 8-ounce can pineapple tidbits in juice, drained
• 1/3 cup flaked coconut, toasted

Cook raisins, pepper, onions and parsley with ginger in butter in large skillet over medium heat. Stir in remaining ingredients; cook until thoroughly heated. Makes 4 servings.