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
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