Thai Quinoa Salad Recipe
Recipe
Combine quinoa, carrots, purple cabbage, onions, chicken (optional) with flavorful herbs and Cook’s Delight® bases for this popular Thai salad that is packed with protein and goodness. Cook’s Delight® Mushroom Stock Concentrate and Organic Vegetable Base are available on Amazon in individual quantities.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
Cuisine
Southeast Asian
Servings: |
For: |
This Recipe Is: |
Featuring: |
| 8 | Lunch | Made with Chicken or without for Vegetarian, Plant based | Cook’s Delight® Mushroom Stock Concentrate and Organic Vegetable Base |
Ingredients
- 1 cup uncooked quinoa - rinsed and drained
- 1-1/2 cups water
- 1/2 tsp Cook's Delight® Organic Vegetable Base
- 2 cups purple cabbage - thinly sliced
- 2 cups carrots - grated
- 3-4 green onions - sliced (use whole green onion)
- 1 cup fresh basil leaves - chopped
- 1 cup fresh cilantro - chopped
- 1 seeded jalapeno pepper - minced
- 2 cooked chicken breasts - shredded
- 1/2 cup roasted peanuts - chopped
- 1/4 cup olive oil
- 1/3 cup fresh lime juice
- 2 Tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Cook’s Delight® Mushroom Stock
- 2 Tbsp honey
Suggested Products
Cook’s Delight® Simply Mushroom Flavor Concentrate
Cook’s Delight® Organic Vegetable Soup Base
Step by Step Instructions
Do you need to scale up your recipe? Click here for 4 easy steps
Step 1
If making with chicken, cook chicken breasts and shred with fork. Set aside and cool.
Step 2
In a medium sauce pan, stir Cook's Delight® Vegetable Base into water. Add quinoa and bring to boil over high heat.
Step 3
Stir. Reduce heat to low and cover. Simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
Step 4
Fluff with a fork and transfer to a bowl large enough to hold all remaining ingredients and cool.
Step 5
While quinoa is cooking, combine olive oil, lime juice, soy sauce, Worcestershire sauce, Cook's Delight® Mushroom Stock Concentrate and honey in a bowl. Stir and set dressing aside.
Step 6
After the quinoa is cool, add the cabbage, carrots, green onions, basil, cilantro, jalapeno pepper and shredded chicken and toss to combine.
Step 7
Add the dressing to the bowl of ingredients and toss. Taste and season additionally, if desired.
Step 8
Chill salad and top with peanuts before serving.
