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.