Tomato and Mozzarella Quinoa Pesto Salad
- 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.
- 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.
- In a large bowl, combine tomatoes, mozzarella and red onion. Toss with quinoa, pesto, parsley, and basil until well blended.
- 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.
- 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
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