Rinse 1 cup quinoa in cold water, then toast in a skillet over medium heat until fragrant and golden, about five minutes, stirring frequently.
Add 2 cups water and bring to a boil on high. Reduce heat to low, cover, and simmer until all water is absorbed, about 15 minutes.
Meanwhile, in a small bowl, stir together:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 green onions, thinly sliced diagonally
Toss the quinoa in the mixture, top with toasted almonds to serve.
This is a great side dish and complimented our grilled tilapia well.
Note: the quinoa salad is Daniel fast approved (the fish is not).
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