Korean Salad (repost of a good salad recipe I make often)

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" Korean Salad "

 

2 cups cooked quinoa

1 cup bean sprouts

1/4 cup chopped green onions

2 Tblsps. lite soy sauce or tamari sauce

1 Tblspn. sesame oil

1 Tblspn. rice vinegar

1/2 tsp. sugar

1 clove minced garlic

1/4 tsp. gr. black pepper

dash of cayenne pepper or hot pepper flakes

1/3 cup pine nuts toasted or sliced almonds

toasted.

Favorite type lettuce leaves to serve on.

 

Blanch bean sprouts in boiling water for one minute.

Drain well.

Combine green onions, soy sauce, sesame oil, rice

vinegar, sugar,

garlic, black pepper and cayenne pepper. Toss with

quinoa, sprouts and

toasted nuts. Chill for one hour and serve on lettuce

leaves.

 

 

Let me sleep all night in your soul kitchen

Warm my mind near your gentle stove

Turn me out and I'll wander baby

Stumblin' in the neon groves

Source: The Doors - Soul Kitchen

 

 

 

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