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. 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.

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1 cup (250 mL) tri-coloured quinoa 2 cups (500 mL) Campbell's ready to use vegetable broth 2 Tbsp. (30 mL) fresh lemon juice 1 clove garlic, minced 1/2 tsp. (3 mL) coarse salt 1/2 tsp. (3 mL) fresh cracked pepper 1/2 cup (125 mL) extra-virgin olive oil 1 large cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces 2 cups (500 mL) cherry tomatoes, halved 1/2 cup (125 mL) chopped flat-leaf parsley 1/2 cup (125 mL) chopped fresh mint 2 green onions, thinly sliced