Malaysian salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
SALAD INGREDIENTS
DRESSING
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.