Thai Quinoa Salad

Tired of traditional salads? Give this salad recipe a try today!

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • Salad:

  • 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 Thai basil, minced
  • 1/2 cup (125 mL) green onion, cut at a bias
  • 1/2 cup (125 mL) dry roasted unsalted peanuts, chopped
  • 4 lime wedges for garnish

  • Dressing:

  • Lime juice, 2 limes
  • 1/4 cup (60 mL) all natural creamy peanut butter
  • 3 tbsp (45 mL) tamari
  • 2 tbsp (30 mL) honey
  • 1 tsp (5 mL) toasted sesame oil
  • 1 tsp (5 mL) olive oil
  • Water to thin


  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.

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.

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  • Edith S.

    March 4, 2016

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    September 13, 2015

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  • Stephanie P.

    August 18, 2015

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  • Gina B.

    June 29, 2015

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  • Greg H.

    September 16, 2014

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Amount Per Serving
Calories 420
Fat 16 g
Sodium 590 mg
Carbohydrate 57 g
Dietary Fibre 6 g
Protein 15 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent Source of fibre

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