| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Cooked quinoa; (I use a rice cooker, I'm lazy *) |
| 1/2 gross | Yellow bell pepper; (or 1 small), diced |
| 1 | Stalk celery; diced |
| 2 | Green onions; halved lengthwise and sliced thin |
| 1/2 Tasse | Frozen green peas |
| 1/2 Tasse | Sliced and quartered water chestnuts; (drained, of course) |
| 1/2 Tasse | Diced bamboo shoots; (drained, of course) |
| 1/2 Tasse | Diced pineapple bits |
| 1/2 Tasse | golden raisins |
| 1 | Orange; peel sliced off and then diced, deseed if necessary |
| 1 Tasse | Bean sprouts |
| 1 Esslöffel | Toasted sesame seeds; (**) |
| 1/4 Tasse | rice vinegar |
| 1/4 Tasse | pineapple juice |
| 1 Esslöffel | Ginger fresh, minced |
| 1 gross | cloves garlic minced |
| 3 Esslöffel | 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).
|
|
Anmerkungen zum Rezept:
keine |
