SPRING VEGETABLE & QUINOA BOWL MADE WITH CAMPBELL’S RESERVE THAI GREEN CURRY SAUCE

Made With:
Tip

This dish can be made with any grain or noodle.

Recipe shown with Red Quinoa but can be made with any variety.

Nutrition Facts
Serving Size
SERVING (1/2 CUP QUINOA, 1/2 CUP VEGETABLES, 1/4 C
Amount Per Serving
Calories 319
% Daily Value
Total Fat 14g
22%
Saturated Fat 2.1g
11%
Cholesterol 11mg
4%
Sodium 700mg
29%
Total Carbohydrate 40.2g
13%
Dietary Fiber 5.8g
23%
Protein 9.3g
19%
Vitamin A 46%
Vitamin C 97%
Calcium 12%
Iron 13%
Total Time

30 min.

Serving & Size

SERVING (1/2 CUP QUINOA, 1/2 CUP VEGETABLES, 1/4 C

Yields

Spring vegetables and Quinoa in a bold Thai Green Curry sauce infused with hints of coconut and cilantro to round out the dish. Made with Campbell's® Reserve Thai Green Curry Sauce.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1/2 CUP QUINOA, 1/2 CUP VEGETABLES, 1/4 C
Amount Per Serving
Calories 319
% Daily Value
Total Fat 14g
22%
Saturated Fat 2.1g
11%
Cholesterol 11mg
4%
Sodium 700mg
29%
Total Carbohydrate 40.2g
13%
Dietary Fiber 5.8g
23%
Protein 9.3g
19%
Vitamin A 46%
Vitamin C 97%
Calcium 12%
Iron 13%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
red and orange bell pepper, julienne 17 oz. cups
baby cut carrots 13 oz. cups
baby bok choy, small, whole head 80 oz. 20 
wild mushrooms, sliced 10 oz. cups
kosher salt tbsp.
black pepper, freshly ground tsp.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Campbell's® Reserve ® Thai Green Curry Sauce, 3 lb pouch 3 lb. bags
cooked quinoa, hot 65 oz. 10  cups
lime, cut into wedges
cilantro 2 oz. 20  sprigs
1. In a large saute pan over medium heat add the olive oil, red and orange peppers and carrots. Cook 5 minutes.

2. Add the baby bok choy and cook for 5 minutes.

3. Add the mushrooms and salt and pepper. Cook for 3 minutes.

4. Add the Campbell's Reserve Thai Green Curry sauce. Bring to a simmer for 4 minutes.

CCP: Heat to 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher.

5. To Serve: Use a #8 scoop to portion 1/2 cup of the quinoa in the middle of a bowl. Top with 1/2 cup vegetables (4 oz spoodle) and 1/4 cup (2 oz ladle) green curry sauce. Garnish with lime wedge and cilantro. Serve immediately.

© 2022 Campbell Soup Company