2 cups (500 mL)CAMPBELL’S® Ready to Use Vegetable Broth
2 tbsp (30 mL) fresh lemon juice
1 garlic clove, minced
1/2 tsp (3 mL)coarse salt
1/2 tsp (3 mL) fresh cracked black pepper
1/2 cup (125 mL)extra virgin olive oil
1large english 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
2green onion, thinly sliced
YIELD 6 servings
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.