Quinoa and Lentil Salad with Broccoli (Low Sodium)

Products you'll need:

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 onion, diced finely
  • 1 cup (250 mL) uncooked quinoa
  • 2 cups (500 mL) CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/4 cup (60 mL) fresh parsley, chopped
  • 2 cups (500 mL) fresh broccoli, cut into bite-size pieces
  • 1 cup (250 mL) canned lentils (green or brown, rinsed in cold water and drained)


  1. Heat olive oil in a medium size saucepan over medium heat and sauté the onions for 1 minute.
  2. Add the quinoa and continue to sauté for another minute before adding the broth. Bring the broth to a boil and let cook for 20 minutes stirring occasionally, or until the quinoa is completely cooked.
  3. Remove the quinoa from the heat and immediately add the broccoli and the rinsed lentils then cover the saucepan and let sit for 10 minutes.
  4. Add the balsamic vinegar and the parsley and stir. Refrigerate until ready to serve.

Recipe tips

  • Add crumbled feta cheese or olives, once chilled.
  • 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.

Ratings & Reviews

  • Brenda R.

    November 18, 2013

    Rating by Brenda

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Amount Per Serving
Calories 190
Fat 4 g
Sodium 25 mg
Carbohydrate 31 g
Dietary Fibre 6 g
Protein 8 g
Calcium 4 %DV
  • One serving of vegetables
  • Excellent source of protein

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