Thai Quinoa Salad

Thai Quinoa Salad

25-minute recipe Serves 6
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25-minute recipe Serves 6


2 cups
1 1/2 cups
1 cup
1/2 cup
1/2 cup
1/2 cup


Prep: 10-minute | Cook: 15-minute
  • 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.

  • 3

    In a blender, combine ingredients for dressing and mix until creamy. Add water to thin, if necessary.

  • 4

    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.

  • 5

    Garnish with roasted peanuts, extra cilantro, and a few lime wedges.

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Last updated: February 24th, 2021

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