Name: Salade thaï sans gluten
Prep time: 35 min
Cook time: 6 min
Total time: 41 min
Yield: Number_of_servings
Ingredients: 3 tasses de macaroni de quinoa biologique Gogo Quinoa; ½ tasse de fèves de soya naturelles edamame décortiquées; 1 tasse de chou rouge finement haché; 1 tasse de carottes râpées; 1 poivron de couleur coupée en languettes fines; 1 tasse de coriandre fraîche; 3 oignons verts finement hachés; 1 tasse de noix de cajou entières non rôties; ¼ tasse d’huile d’avocat; ¼ cuillerées à table de tahini crémeux (beurre de sésame); ¼ tasse de tamari sans gluten; 2 cuillerées à table de vinaigre de riz; 2 cuillerées à table de miel non pasteurisé (sirop d’agave pour une version végane); ½ lime fraîchement pressée; 2 gousses d’ail

Summer is salad season! To cook with freshness and variety, simply diversify your salad menu and reinvent some classics.

This gluten-free Thai salad, although macaroni-based, is nothing like a traditional pasta salad. It's bursting with vegetables, freshness and flavors to delight salad lovers and the less conquered alike. All will be easily seduced by the delicious Asian aromas of this gluten-free Thai salad.

It's a real delight to eat this salad on a hot summer's day. Gluten-free, it can easily accommodate vegan enthusiasts.

Preparation: 35 minutes

Cooking time : 6 minutes

Ingredients

3 cups of organic Gogo Quinoa macaroni
½ cup of hulled edamame soybeans
1 cup finely chopped red cabbage
1 cup grated carrots
1 bell bell pepper, cut into thin strips
1 cup fresh coriander
3 green onions, finely chopped
1 cup of whole, unroasted cashews

Dressing

¼ cupavocado oil
¼ tablespoon creamy tahini (sesame butter)
¼ cup gluten-free tamari
2 tablespoons rice vinegar
2 tbsp. unpasteurized honey (agave syrup for a vegan version)
½ lime, freshly squeezed
2 cloves garlic

Preparation

Cook the Gogo Quinoa organic quinoa macaroni macaroni according to manufacturer's instructions. Drain, rinse and set aside.
Cook the edamame natural soybeans, shelled in boiling water for approx. 5 minutes. Drain, rinse and set aside.
While steps 1 and 2 are cooking, prepare the vegetables by washing and trimming as indicated.
Prepare Thai dressing by whisking all ingredients together. If necessary, add one or two tablespoons of water to liquefy the dressing.
To assemble the salad, place the Gogo Quinoa Organic Macaroni macaroni in a large bowl. Add the edamame hulled natural soybeansvegetables and whole unroasted cashews.
Pour in the dressing gradually, tossing the salad gently so as not to break up the cooked macaroni noodles.
Serve as is, as a meal salad or as an accompaniment to a Thai meal.