Prep time
10 MIN
Total time
40 MIN
Our Quinoa and Lentil Salad with Broccoli (Low Sodium) recipe makes a satisfying side dish. With fresh broccoli, lentils and quinoa in a light balsamic vinegarette, you'll have the perfect pairing for dinner in 40 minutes!



  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.

Recipe Made With

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

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  • 2 Stars

    Rating by Brenda

    This rating was left without a review.

    Brenda R. | November 18, 2013

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