Tomato and Mozzarella Quinoa Pesto Salad

Tomato and Mozzarella Quinoa Pesto Salad

35-minute recipe Serves 6
Steal the spotlight with these summer sides. Just reach for these delicious seasonal recipes, made with Campbell's® Ready to Use broth or Campbell's® Condensed soup.
35-minute recipe Serves 6


Prep: 10-minute | Cook: 25-minute
  • 1

    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.

  • 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.

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Last updated: October 27th, 2020

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