Thai Quinoa Salad
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.
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Last updated: February 24th, 2021
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