Fresh Apricot, Jalapeno, Mint Quinoa Salad Recipe

Name: Fresh Apricot, Jalapeno, Mint Quinoa Salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups (500 mL) quinoa; 4 cups (1 L) CAMPBELL’S® Ready to Use Vegetable Broth; 1 lb (454 g) ripe fresh apricots; 1/4 cup (60 mL) minced shallot, minced; 1/4 cup (60 mL) green onion, sliced; 1/2 cup (125 mL) Italian fresh parsley, chopped; 20 mint leaves, chiffonade; 1/4 tsp (1 mL) minced fresh jalapeño pepper; Lemon juice, 1 lemon; 1/4 cup (60 mL) olive oil; Salt and pepper to taste

Ingredients

2 cups (500 mL) quinoa
4 cups (1 L) CAMPBELL’S® Ready to Use Vegetable Broth
1 lb (454 g) ripe fresh apricots
1/4 cup (60 mL) minced shallot, minced
1/4 cup (60 mL) green onion, sliced
1/2 cup (125 mL) Italian fresh parsley, chopped
20 mint leaves, chiffonade
1/4 tsp (1 mL) minced fresh jalapeño pepper
Lemon juice, 1 lemon
1/4 cup (60 mL) olive oil
Salt and pepper to taste

PREP TIME 5m	COOK TIME 35m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Place 2 cups quinoa and 4 cups of Campbell’s broth in a saucepan and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes.
In a large bowl,combine minced shallot,green onions (white and light green parts only),parsley,and mint. Carefully remove the seeds from the jalapeño,mince,and add to veggies in the bowl. Slice the apricots in crescents around the pit with a paring knife over the bowl (6-8 wedges per fruit). Squeeze lemon juice over the fruit before stirring to prevent browning. Add olive oil,salt,and pepper.
Mix in prepared quinoa lightly to coat and distribute. Serve at room temperature.

Dinner