Yield: 1 servings
|2 cups||Cooked quinoa; (I use a rice cooker, I'm lazy *)|
|½ large||Yellow bell pepper; (or 1 small), diced|
|1||Stalk celery; diced|
|2||Green onions; halved lengthwise and sliced thin|
|½ cup||Frozen green peas|
|½ cup||Sliced and quartered water chestnuts; (drained, of course)|
|½ cup||Diced bamboo shoots; (drained, of course)|
|½ cup||Diced pineapple bits|
|½ cup||Golden raisins|
|1||Orange; peel sliced off and then diced, deseed if necessary|
|1 cup||Bean sprouts|
|1 tablespoon||Toasted sesame seeds; (**)|
|¼ cup||Rice vinegar|
|¼ cup||Pineapple juice|
|1 tablespoon||Minced fresh ginger|
|1 large||Clove garlic; minced|
|3 tablespoons||Soy sauce|
Prepare salad ingredients and mix together in large bowl. In small bowl or glass, mix dressing ingredients and pour over salad. Mix thoroughly and chill in refrigerator for 1 hour.
6-8 servings. 182 calories, 2 gram fat, 4 grams fiber.
* ⅔ cup dry quinoa, 4/3 cup water if using modern rice cooker that is fully enclosed and doesn't burp steam.
** to toast your own: use dry hot skillet, stir constantly until aromatic and they just begin to pop (you can go longer if you have a cover and can shake the skillet with the lid on).
Posted to fatfree digest by Joan/Paul <cabinluv@...> on Apr 12, 1999, converted by MM_Buster v2.0l.