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Malaysian Salad

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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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

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