Prep time
10 MIN
Total time
35 MIN
Serves
6

Ingredients

Directions

  1. Place quinoa and 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. In a large bowl, whisk lemon juice, garlic, salt, pepper and olive oil. Toss with cucumbers and tomatoes. Combine with quinoa, parsley, mint, and green onions.

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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