Thai Quinoa Salad

By Anne545

This is my variation of a Campbell's recipe that was in our local Sobeys grocery store flyer. I increased the amount of carrot and red cabbage from the original, as it seemed to be heavy on the quinoa. If you don't have Tamari, you can use soy sauce, but as it is saltier, you may want to use less.

Ingredients

• SALAD:
• 2 cups quinoa
• 4 cups Campbell's® Ready to Use Vegetable Broth
• 2 1/2 cups red cabbage, shredded
• 2 cups carrots, julienned (matchsticks)
• 1/2 cup cilantro, chopped
• 4 to 5 leaves Thai basil, minced
• 1/2 cup green onion, cut at a bias
• 1/2 cup unsalted peanuts, roasted and chopped
• 4 to 6 lime wedges for garnish
• DRESSING:
• 2 limes, juiced
• 1/4 cup all natural peanut butter
• 3 tablespoons tamari
• 2 tablespoons honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon olive oil
• Water to thin

Details

Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from cookwithcampbells.ca

Preparation

Step 1

Place quinoa & broth in a saucepan with a tight-fitting lid & bring to a boil. Reduce to a simmer, cover & cook until all liquid is absorbed, about 15 minutes. Set aside & let cool 10 minutes.

In medium bowl, combine cabbage, carrots, cilantro, basil, & green onions. Set aside. In blender, combine ingredients for dressing & 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 & 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.