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Thai Quinoa Salad

Serves: 8+ people
Prep time:



  • 2 cups quinoa
  • 4 cups Campbell’s Real Stock – Vegetable
  • 1 ½ cups shredded red cabbage
  • 1 cup carrots, thinly sliced into matchsticks
  • ½ cup coriander, chopped
  • 1 tbsp Thai basil leaves, finely chopped
  • ½ cup shallots, thinly sliced on an angle
  • ½ cup unsalted peanuts, roasted and chopped
  • 4-6 lime wedges for garnish
  • Juice of 2 limes
  • ¼ cup all natural peanut butter
  • 3 tbsp salt-reduced soy sauce
  • 2 tbsp honey
  • ½ tsp sesame oil
  • 1 tsp olive oil
  • Water, as needed


  1. Place 2 cups of quinoa and 4 cups of Campbell’s Real Stock in a saucepan and bring to the boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside to cool for 10 minutes.
  2. In a medium bowl, combine shredded cabbage, matchstick carrots, coriander, basil and shallot. Set aside.
  3. For the dressing, combine all of the dressing ingredients in a bowl and whisk well until creamy. Add water to thin the dressing, if needed.
  4. To assemble, mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs, stirring gently to combine. Garnish with roasted peanuts, extra coriander and a few lime wedges.