Cucumber, tomato and cloud ear fungus salad

• 1 tbsp soy sauce 
• 1 tbsp chili oil
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp white or black vinegar
• sugar to taste
• 8 baby cucumbers, cut in pieces and crushed
• 1 large tomato, sliced
• about 30 g cloud ear fungus, blanched and sliced

1. Mixes all condiments together and put cucumbers and cloud ear fungus in the sauce. Keep in fridge for 2 hours.
2. Put tomatoes in the sauce 30 minutes before serving.

Quinoa and Edamame Salad with Asian Flavours

From the Vegetarian's Complete Quinoa Cookbook:

• 1 cup (250 ml) quinoa, rinsed and drained
• 2 cups (500 ml) vegetable broth
• 1 1/2 cups (375 ml) frozen, shelled edamame
• 1 red pepper, diced
• 2 medium carrots, scrubbed well and diced
• 3 green onions, sliced

Dressing

• 2 tbsp (30 ml) canola oil
• 2 tbsp (30 ml) rice wine vinegar, no salt or sugar added
• 2 tbsp (30 ml) sodium-reduced soy sauce
• 1 tbsp (15 ml) minced or grated fresh ginger
• 1 tsp (5 ml) wasabi paste
• pinch pepper

1. In an 8-cup (2 L) round, preferably deep microwave dish, combine the quinoa and broth. Cover and microwave at High (100%) for 5 minutes to bring to a boil, then at 60% for 10 to 12 minutes, or until the liquid has been absorbed. Fluff with a fork and let stand covered for 5 minutes.
2. In a microwaveable bowl, combine the edamame with 2 tbsp (30 ml) of water. Cover and microwave at High for 3 to 4 minutes, or until bright green and tender. Drain.
3. In a large bowl, toss together the cooked quinoa, edamame, red pepper, carrots and green onions.
4. Dressing: In a small bowl, whisk together the oil, vinegar, soy sauce, ginger, wasabi and pepper.
5. To serve: Pour the dressing over the quinoa and vegetables and toss well to coat all the ingredients. Serve immediately. Refrigerate any leftover for up to 2 days.

Makes 6 cups (1.5 L) 1 serving = 1 1/2 cups (375 ml)