2 1/2 cups (625 mL) CAMPBELL’S® Ready to Use Vegetable Broth
2 cups (500 mL) packed fresh basil leaves
1/2 cup (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) finely diced red onion
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) chopped basil leaves
2 lemon, halved
YIELD 6 servings
Place quinoa and 2 ¼ cups 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, 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.
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.