Salad, Thai Quinoa

By mona

Ingredients

• Dressing:
• 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
• 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

Details

Adapted from cookwithcampbells.ca

Preparation

Step 1

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