Malaysian Salad
Salad Ingredients:
- 2 cups cooked quinoa (I use a rice cooker, I'm lazy *)
- 1/2 large yellow bell pepper (or 1 small), diced
- 1 stalk celery, diced
- 2 green onions, halved lengthwise and sliced thin
- 1/2 cup frozen green peas
- 1/2 cup sliced and quartered water chestnuts (drained, of course)
- 1/2 cup diced bamboo shoots (drained, of course)
- 1/2 cup diced pineapple bits
- 1/2 cup golden raisins
- 1 orange, peel sliced off and then diced, deseed if necessary
- 1 cup bean sprouts
- 1 Tbsp toasted sesame seeds (**)
Dressing Ingredients:
- 1/4 cup rice vinegar
- 1/4 cup pineapple juice
- 1 Tbsp minced fresh ginger
- 1 large clove garlic, minced
- 3 Tbsp soy sauce
Notes:
This grain and fruit salad has a lot of ingredients, but it is out of this world in flavor. It is slightly adapted from Gabe Mirkin's recent book: 20/30 Fat and Fiber Diet Plan. He says to let it sit for an hour in the fridge, but I couldn't wait and am eating some now (I just finished making it).
It wouldn't hurt to double this recipe if you can, because the canned water chestnuts and bamboo shoots use up about half of a 8 oz. can (but make sure you like it first or have a lot of people to feed). Also, the only Ingredient that I don't think really adds to this dish is celery. Next time I make it I'll substitute another color of bell pepper for it. A red and an orange bell pepper would make this a very colorful salad indeed.
Preparation:
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.
*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).
Servings: 6-8Source: Michelle Dick
Submitted by: Recipe Group Member
Date: Apr 13, 1999
