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Malaysian Salad

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  • Yields: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
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Salad Ingredients:

  • 2 cups cooked quinoa (I use a rice cooker, I'm lazy *)
Dressing Ingredients:
  • 1/4 cup rice vinegar

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: 6-8
    Source: Michelle Dick
    Submitted by: Recipe Group Member
    Date: Apr 13, 1999

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