Thai Quinoa Salad

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

You select your ingredients with care. Select your broth the same way.
•No artificial colours or flavours
•Prepared in Canada
•Fat free
•Seasoned to perfection for a rich, authentic vegetable flavor
•Campbell’s® - #1 selling broth in Canada!


  • 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.


  • Sharon R.

    my husband and I really love quinoa cant wait to try this recipe

  • Gina B.

    So can you take it down to feed two seniors. Love the look and taste but it makes too much.

  • Ruth C.

    My hubby had triple helpings of this. He said it was the best! It made so much that I passed along a huge bowl to our neighbours who were having an outdoor dinner party! I substituted cashews for the peanuts and chives for the green onions. Cant wait to make it again when we have company!


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 fiber

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