Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Tomato and Mozzarella Quinoa Pesto Salad
2017-05-29
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.
6
Campbell
5
1
5
5
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
6
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
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
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.
