SPRING VEGETABLE & QUINOA BOWL

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

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.

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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 294
% Daily Value
Total Fat 13.6g
21%
Saturated Fat 2.1g
11%
Cholesterol 11mg
4%
Sodium 801mg
33%
Total Carbohydrate 35.9g
12%
Dietary Fiber 4.5g
18%
Protein 8.4g
17%
Vitamin A 169%
Vitamin C 145%
Calcium 15%
Iron 12%
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 294
% Daily Value
Total Fat 13.6g
21%
Saturated Fat 2.1g
11%
Cholesterol 11mg
4%
Sodium 801mg
33%
Total Carbohydrate 35.9g
12%
Dietary Fiber 4.5g
18%
Protein 8.4g
17%
Vitamin A 169%
Vitamin C 145%
Calcium 15%
Iron 12%

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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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 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

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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.
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