Vietnamese Quinoa Salad

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 2 cups (500 mL) quinoa
  • 1 carton (900 mL) CAMPBELL’S® Ready To Use Pho Broth
  • 1 cup (250 mL) diced daikon radish
  • 1 bunch green onion, thinly sliced
  • 1/2 cucumber, seeded and diced
  • 1/4 cup (60 mL) chopped cilantro
  • 1/4 cup (60 mL) chopped mint

  • Dressing:

  • 1/4 cup (60 mL) fresh lime juice
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) fish sauce (optional)
  • 2 tbsp (30 mL) canola oil
  • 1 tsp (5 mL) minced fresh garlic
  • 1 tsp (5 mL) lime zest


  1. In a saucepan, combine quinoa and broth; bring to boil. Reduce to simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly.
  2. In a small bowl whisk together ingredients for dressing.
  3. In a serving bowl, toss together prepared quinoa, vegetable and herbs. Add dressing and stir gently to combine. Can be served slightly warm or chilled according to taste.

Recipe tips

To keep this vegetarian, replace fish sauce with 1 tsp salt.

Ratings & Reviews

  • Malta Q.

    October 13, 2017

    Healthy choice!

    15 min and you get a great dish!

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  • Peggy O.

    July 30, 2017

    Easy and awesomel

    I chopped up some centre pieces of white cabbage (chopped into 1/2 inch pieces) to replace the daikon radish. It was wonderful.

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Amount Per Serving
Calories 300
Fat 8 g
Sodium 810 mg
Carbohydrate 47 g
Dietary Fibre 5 g
Protein 9 g
  • Source of fibre

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