Place 2 cups of quinoa and 4 cups of Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes. In a medium bowl, combine shredded cabbage, matchstick carrots, cilantro, basil, and green onions. Set aside. In a blender, combine ingredients for dressing and mix until creamy. Add water to thin, if necessary. To assemble, mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs, stirring gently to combine. Taste test and add more dressing if needed or desired. Garnish with roasted peanuts, extra cilantro, and a few lime wedges. Garnish with roasted peanuts, extra cilantro, and a few lime wedges. Tips: Pairs well with Thai Beef Salad Chiffonade is a technique used for cutting herbs and leafy vegetables into thin ribbon strips. To chiffonade basil, for instance, stack leaves and roll them into a tube and carefully cut perpendicular to produce fine strips. Julienne is a technique similar to chiffonade, used with sturdier vegetables like carrots, that involves cutting a vegetable into thin strips or small, matchlike pieces. A bias cut means to slice not straight across, but at a diagonal (45-degrees). The cut creates elongated, oval shaped pieces for presentation and enjoyment.

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