Tomato and Mozzarella Quinoa Pesto Salad

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 cup (250 mL) quinoa
  • 2 1/2 cups (625 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 cups (500 mL) packed fresh basil leaves
  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (60 mL) toasted pine nuts
  • 1 clove garlic
  • 1/4 cup (60 mL) freshly grated Parmesan cheese
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) fresh cracked black pepper
  • 2 cups (500 mL) cherry tomatoes, halved or quartered depending on size
  • 2 cups (500 mL) fresh mozzarella, torn into bite sized pieces
  • 1/2 cup (125 mL) finely diced red onion
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) chopped basil leaves
  • 2 lemon, halved


  1. Place quinoa and 2 ¼ 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.
  2. In a blender, combine basil, olive oil, pine nuts, garlic, parmesan, salt and pepper. Blend until smooth. Add the remaining ¼ cup (60 mL) of broth and blend to combine.
  3. In a large bowl, combine tomatoes, mozzarella and red onion. Toss with quinoa, pesto, parsley, and basil until well blended.
  4. Grill or char lemons on the grill or in a pan. Serve salad on a platter with lemons and squeeze lemons over just before serving.

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.

Ratings & Reviews

  • Ginette D.

    May 21, 2016

    Rating by Ginette

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Amount Per Serving
Calories 410
Fat 30 g
Sodium 450 mg
Carbohydrate 24 g
Dietary Fibre 4 g
Protein 11 g
Calcium 15 %DV
  • Source of calcium
  • Source of fibre

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