Thai Quinoa Salad
"Thai Quinoa Salad..."
INGREDIENTS
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Salad:
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2 cups (500 mL) quinoa
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4 cups (1 L) CAMPBELL'S® Ready to Use Vegetable Broth
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1 1/2 cups (375 mL) shredded red cabbage
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1 cup (250 mL) carrots, julienned (matchsticks)
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1/2 cup (125 mL) cilantro, chopped
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4-5 leaves Thai basil, minced
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1/2 cup (125 mL) green onion, cut at a bias
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1/2 cup (125 mL) unsalted peanuts, roasted and chopped
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4-6 lime wedges for garnish
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Dressing:
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Juice of 2 limes
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¼ cup (60 mL) all natural peanut butter
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3 tbsp (45 mL) tamari
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2 tbsp (30 mL) honey
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1 tsp (15 mL) toasted sesame oil
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1 tsp (15 mL) olive oil
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Water to thin
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