Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Thai Quinoa Salad 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 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.
6
3 7 5 2
Thai Quinoa Salad

Thai Quinoa Salad

Rate this recipe
7 Votes
6
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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)
    carrots, julienned (matchsticks)
    You might like:

    Flyer Deal  (1)
    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    cilantro, chopped
  • 4-5
    leaves Thai basil, minced
  • 1/2 cup
    (125 mL)
    green onion, cut at a bias
  • 1/2 cup
    (125 mL)
    unsalted peanuts, roasted and chopped
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    PLANTERS ALMONDS, CASHEWS OR MIXED NUTS 200 G OR PEANUTS 600 G

    PLANTERS ALMONDS, CASHEWS OR MIXED NUTS 200 G OR PEANUTS 600 G

    $3.99 ea.


  • 4-6
    limes wedges for garnish
  • dressing


    Flyer Deal  (1)
    KRAFT DRESSING, BULL'S-EYE BBQ SAUCE OR NEWMAN'S OWN DRESSING

    KRAFT DRESSING, BULL'S-EYE BBQ SAUCE OR NEWMAN'S OWN DRESSING

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES



  • juice of 2 limes
  • 1/4 cup
    (60 mL)
    all natural peanut butter
  • 3 Tbsp.
    (45 mL)
    tamari
  • 2 Tbsp.
    (30 mL)
    honey
    You might like:

    Flyer Deal  (1)
    CASABLANCA HONEY

    CASABLANCA HONEY

    $5.99 ea.

    1 kg SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    toasted sesame oil
  • 1 Tbsp.
    (15 mL)
    olive oil

  • water to thin
Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.