Malaysian salad

Yield: 1 servings

Measure Ingredient
2 cups Cooked quinoa; (I use a rice cooker, I'm lazy *)
½ large Yellow bell pepper; (or 1 small), diced
1 \N Stalk celery; diced
2 \N 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 \N 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.

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