Salad, Thai Quinoa

Photo by Mona I.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (500 mL) quinoa

  • 4

    cups (1 L) Campbell's® Ready to Use Vegetable Broth

  • 1 1/2

    cups (375 mL) shredded red cabbage

  • 1

    cup (250 mL) carrots, julienned (matchsticks)

  • 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

  • 4-6

    lime wedges for garnish

  • Dressing:

  • Juice of 2 limes

  • 1/4

    cup (60 mL) all natural peanut butter

  • 3

    tbsp (45 mL) tamari

  • 2

    tbsp (30 mL) honey

  • 1

    tsp (15 mL) toasted sesame oil

  • 1

    tsp (15 mL) olive oil

  • Water to thin

Directions

1. 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. 2. 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. 3. 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

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