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Malaysian Salad

Yield: 1 servings

Ingredients and directions for this recipe

-SALAD 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; (**)

DRESSING
1/4 c Rice vinegar
1/4 c Pineapple juice
1 tb Minced fresh ginger
1 lg Clove garlic; minced
3 tb 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.

* 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).

See also:
Previous recipe Malaysian Prawn And Spinach Curry
Next recipe Malaysian Satay With Dipping Sauce

Or try one of these recipes:
Foccacia (italian Herb Bread)
R-mm-impossible Pecan Pie