Thai quinoa salad
- Preparation 40 min
- Cooking 15 min
- Servings 4 to 6
- Freezing I do not suggest
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I wanted to eat healthy so I came up with this Thai quinoa salad recipe! It’s fresh, crispy and it’s good for the brain after the holidays. To be served with a baguette!
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Ingredients for the salad
- 1 cup quinoa, bulgur and wheat mix
- Olive oil
- 1 3/4 cup water
- 3/4 cup radicchio, thinly sliced
- 2 Nantes carrots, quartered lengthwise then thinly sliced
- 1/2 red bell pepper, diced
- 1/2 English cucumber, diced
- 1/2 cup cashews, coarsely chopped
- A good handful of fresh cilantro, finely chopped
- Salt and pepper from the mill
Ingredients for the dressing
- Juice of 1 1/2 lime
- 4 tablespoons Wow Butter (or peanut butter)
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 4 teaspoons tamari soy sauce
- 1 teaspoon grated fresh ginger
- Salt and pepper from the mill
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Our sommeliers suggest
Pas Sages Riesling 2022
Canada
The Pas Sages Riesling, a fruity, lively white from Canada, loves a peanut butter sauce because it does what the sauce doesn't: it refreshes. Its zip keeps the lime and ginger company, and its fruit answers the little sweetness of the honey and maple syrup. Great for a make-ahead lunch that still tastes like takeout, and the cashews and cilantro won't complain either!
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Double Clément, 7.5%
La Fosse
Lime, ginger, cilantro: the dressing pushes hard on the fresh side. A gose with ginger and clementine picks up those notes, and its acidity melts into the dressing. It also has enough wheat roundness to hold up against the bitterness of the radicchio.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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