Meals & Beverages

RECIPES

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 776mg
32%
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 776mg
32%
Total Carbohydrate 40.2g
13%
Dietary Fiber 5.8g
23%
Protein 9.3g
19%
Vitamin A 46%
Vitamin C 97%
Calcium 12%
Iron 13%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 2  tbsp.
red and orange bell pepper 17 oz. 4  cups
baby cut carrots 13 oz. 3  cups
baby bok choy 80 oz. 20 
wild mushrooms 10 oz. 4  cups
kosher salt 1  tbsp.
black pepper 3  tsp.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Campbell's® Reserve ® Thai Green Curry Sauce 3 lb. 1  bags
cooked quinoa 65 oz. 10  cups
lime 4 
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.

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