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.