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Thai Quinoa Salad
2015-05-22
https://www.metro.ca/userfiles/image/recipes/salade-de-quinoa-thai-10284.jpg
PT10M
PT15M
PT25M
Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.Set aside and let cool for 10 minutes.In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil, and green onions. Set aside.In a blender, combine ingredients for dressing and mix until creamy.Add water to thin, if necessary.To assemble, mix half of the dressing with the quinoa in a serving bowl.Add prepared vegetables and herbs, stirring gently to combine.Taste test and add more dressing if needed or desired. Garnish with roasted peanuts, extra cilantro, and a few lime wedges.Garnish with roasted peanuts, extra cilantro, and a few lime wedges.Tips:Pairs well with Thai Beef SaladChiffonade is a technique used for cutting herbs and leafy vegetables into thin ribbon strips.To chiffonade basil, for instance, stack leaves and roll them into a tube and carefully cut perpendicular to produce fine strips.Julienne is a technique similar to chiffonade, used with sturdier vegetables like carrots, that involves cutting a vegetable into thin strips or small, matchlike pieces.A bias cut means to slice not straight across, but at a diagonal (45-degrees).The cut creates elongated, oval shaped pieces for presentation and enjoyment.
6
Campbell
3
14
5
2
Thai Quinoa Salad
6
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
Salad
-
2 cups
(500 mL)quinoa
-
4 cups
(1 L)ready to use vegetable broth - Campbell's
-
1 1/2 cup
(375 mL)shredded red cabbage
-
1 cup
(250 mL)carrot, julienned (matchsticks)
-
1/2 cup
(125 mL)cilantro, chopped
-
4-5
leaves Thai basil, minced
-
1/2 cup
(125 mL)green onions, cut at a bias
-
1/2 cup
(125 mL)unsalted peanuts, roasted and chopped
-
4-6
limes wedges for garnish
-
dressing
-
juice of 2 limes
-
1/4 cup
(60 mL)all natural peanut butter
-
3 Tbsp.
(45 mL)tamari
-
2 Tbsp.
(30 mL)honey
-
1 Tbsp.
(15 mL)toasted sesame oil
-
1 Tbsp.
(15 mL)olive oil
-
water to thin
Preparation
Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.
Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.
Set aside and let cool for 10 minutes.
In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil, and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin, if necessary.
To assemble, mix half of the dressing with the quinoa in a serving bowl.
Add prepared vegetables and herbs, stirring gently to combine.
Taste test and add more dressing if needed or desired. Garnish with roasted peanuts, extra cilantro, and a few lime wedges.
Garnish with roasted peanuts, extra cilantro, and a few lime wedges.
Tips:
Pairs well with Thai Beef Salad
Chiffonade is a technique used for cutting herbs and leafy vegetables into thin ribbon strips.
To chiffonade basil, for instance, stack leaves and roll them into a tube and carefully cut perpendicular to produce fine strips.
Julienne is a technique similar to chiffonade, used with sturdier vegetables like carrots, that involves cutting a vegetable into thin strips or small, matchlike pieces.
A bias cut means to slice not straight across, but at a diagonal (45-degrees).
The cut creates elongated, oval shaped pieces for presentation and enjoyment.
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
