Tomato and Mozzarella Quinoa Pesto Salad
Place quinoa and 2¼ cups (560 mL) 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.
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Last updated: October 27th, 2020
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