| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Malay | 1 | Servings | |
INGREDIENTS
| 2 | c | Cooked quinoa, I use a rice |
| cooker I'm lazy * | ||
| 1/2 | Yellow bell pepper, or 1 | |
| small diced | ||
| 1 | Stalk celery, diced | |
| 2 | Green onions, halved | |
| lengthwise and sliced | ||
| thin | ||
| 1/2 | c | Frozen green peas |
| 1/2 | c | Sliced and quartered water |
| chestnuts drained of | ||
| course | ||
| 1/2 | c | Diced bamboo shoots |
| drained of course | ||
| 1/2 | c | Diced pineapple bits |
| 1/2 | c | Golden raisins |
| 1 | Orange, peel sliced off and | |
| then diced deseed if | ||
| necessary | ||
| 1 | c | Bean sprouts |
| 1 | T | Toasted sesame seeds, ** |
| 1/4 | c | Rice vinegar |
| 1/4 | c | Pineapple juice |
| 1 | T | Minced fresh ginger |
| 1 | Clove garlic, minced | |
| 3 | T | Soy sauce |
INSTRUCTIONS
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. 2/3 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@execpc.com> on Apr 12, 1999, converted by MM_Buster v2.0l.
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