June 3, 2021 Page 7
Quinoa is quick cooking and versatile and pairs well with just about everything. Wondering how to cook quinoa? It’s simple and very similar to cooking rice. In
this Quinoa Salad recipe, you cook the quinoa in our bone broth, infusing extra flavor into the quinoa, then adding lime, cilantro and chipotle for Mexican flair.
Try using a mix of white and red quinoa to get a nice contrast in color.
Ingredients Directions
Recipe Tips
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• 1 cup uncooked quinoa, rinsed
• 2 cups Swanson® Chicken Bone Broth
• 1 small tomato, diced (about 1/2 cup)
• 1 can (about 15 ounces) black beans, rinsed
and drained
• 1 avocado, peeled, pitted and diced
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons lime juice
• 1/4 teaspoon ground chipotle chile powder
• 1 tablespoon olive oil
Quinoa Salad with
Cilantro, Lime & Avocado
Provided by Campbell Soup Company
• Step 1: Heat the quinoa and broth in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low.
Cover and cook for 15 minutes or until the quinoa is tender. Remove the quinoa to a bowl and refrigerate for 45
minutes or until chilled.
• Step 2: While the quinoa is chilling, gather the remaining ingredients. Add the tomato, beans, avocado, cilantro, lime
juice, chili powder and oil to the quinoa and toss to coat. Season to taste.
• Ingredient Note: Ingredient Note: If Swanson® Chicken Bone Broth isn’t available in your market, you can use another
variety of Swanson® Chicken Broth, such as Natural Goodness™ or Certified Organic in this recipe.
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