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Tomato and Mozzarella Quinoa Pesto Salad https://www.metro.ca/userfiles/image/recipes/salade-quinoa-pesto-tomates-mozzarella-10579.jpg PT10M PT30M PT40M
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, prepare pesto by combining 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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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 tasse (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) finedly dices red onion 1/4 cup (60 mL) chopped fresh parsley 1/4 cup (60 mL) chopped basil leaves 2 lemons, halved
Tomato and Mozzarella Quinoa Pesto Salad

Tomato and Mozzarella Quinoa Pesto Salad

Rate this recipe
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6
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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 tasse
    (125 mL)
    olive oil
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  • 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)
    finedly dices red onion
  • 1/4 cup
    (60 mL)
    chopped fresh parsley
  • 1/4 cup
    (60 mL)
    chopped basil leaves
  • 2
    lemons, halved
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Imprimer ma sélection

Preparation

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, prepare pesto by combining 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.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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