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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 13 5 2

Thai Quinoa Salad

Rate this recipe

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servings

0:10

Preparation

0:15

COOKING

0:25

TOTAL TIME

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Ingredients

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Salad

2 cups
(500 mL)
quinoa

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369 g SELECTED VARIETIES

4 cups
(1 L)
ready to use vegetable broth - Campbell's

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CAMPBELL’S OR LIFE SMART BROTH OR SELECTION CRACKERS

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1 1/2 cup
(375 mL)
shredded red cabbage

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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

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4-6

limes wedges for garnish

dressing

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juice of 2 limes

1/4 cup
(60 mL)
all natural peanut butter

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3 Tbsp.
(45 mL)
tamari

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1 Tbsp.
(15 mL)
toasted sesame oil

1 Tbsp.
(15 mL)
olive oil

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water to thin

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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

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