| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Malay |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Cooked quinoa; (I use a rice cooker, I'm lazy *) |
| 1/2 |
lg |
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 |
tb |
Toasted sesame seeds; (**) |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Pineapple juice |
| 1 |
tb |
Minced fresh ginger |
| 1 |
lg |
Clove garlic; minced |
| 3 |
tb |
Soy sauce |
INSTRUCTIONS
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.
* 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:
“We simply prepare ourselves. God fills us.”