Prep time
10 MIN
Total time
45 MIN
Serves
6

Ingredients

Directions

  1. Place 1 cup of red quinoa and 2 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.
  2. Grill corn and peppers on a grill until nicely charred. When cool enough to handle, cut the kernels from the corn and dice the peppers.
  3. Toss the corn and peppers in a large bowl with the avocado, chipotle pepper, lime zest and juice, 3 tbsp (45 mL) of the olive oil, salt and black pepper.
  4. Add the quinoa; stirring it all together, until well combined. Spread onto a platter, crumble feta, drizzle with remaining oil and break up cilantro over salad and serve.

Recipe tips

  • Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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