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Vietnamese Quinoa Salad Recipe
Ingredients
- 2 cups quinoa
- 1 carton (900 mL) CAMPBELL’S® Ready To Use Pho Broth
- 1 cup diced daikon radish
- 1 bunch green onion, thinly sliced
- 1/2 cucumber, seeded and diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Dressing :
- 1/4 cup fresh lime juice
- 2 tbsp sugar
- 2 tbsp fish sauce (optional)
- 2 tbsp canola oil
- 1 tsp minced fresh garlic
- 1 tsp lime zest
| PREP TIME 15m |
COOK TIME 15m |
TOTAL TIME 30m |
YIELD 6 servings |
|---|
Instructions
- In a saucepan, combine quinoa and broth; bring to boil.
- Reduce to simmer and cover.
- Cook for 12-15 minutes or until liquid is absorbed.
- Remove from heat and rest, covered, for 10 minutes.
- Fluff with a fork and set aside to cool slightly.
- In a small bowl whisk together ingredients for dressing.
- In a serving bowl, toss together prepared quinoa, vegetable and herbs.
- Add dressing and stir gently to combine.
- Can be served slightly warm or chilled according to taste.
A recipe from Campbells
2021-05-12
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