Thai Quinoa Salad
Tired of traditional salads? Give this salad recipe a try today!
Directions
- 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.
- 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.
- 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.
Recipe Tips
- Pairs well with Thai Beef Salad
- Chiffonade is a technique used for cutting herbs and leafy vegetables into thin ribbon strips. To chiffonade basil,for instance,stack leaves and roll them into a tube and carefully cut perpendicular to produce fine strips.
- Julienne is a technique similar to chiffonade,used with sturdier vegetables like carrots,that involves cutting a vegetable into thin strips or small,matchlike pieces.
- A bias cut means to slice not straight across,but at a diagonal (45-degrees). The cut creates elongated,oval shaped pieces for presentation and enjoyment.
- PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
- Looking to add some extra spice? Try adding red peppers!
- Looking for ideas for sauces? Try serving with soy sauce, fish sauce, peanut sauce, or even a hint of maple syrup.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
This Product Can Be Substituted With
Campbell’s® Concentrated Vegetable Broth
Simply add less water for more flavour. 1 cup Concentrated Broth + 3 cups water = 4 cups reconstituted broth
Product Information
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