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Fresh apricot, chilli, mint quinoa salad

Serves: 6 people
Prep time:



  • 2 cups quinoa
  • 4 cups Campbell’s Real Stock – Vegetable 
  • 500g ripe fresh apricots
  • ½ cup finely sliced shallot
  • ½ cup flat-leaf parsley, chopped
  • 2 tbsp mint leaves, thinly sliced
  • 2 tsp finely chopped, green chilli, seeds removed
  • Juice of 1 lemon
  • ¼ cup olive oil
  • Freshly cracked black pepper


  1. Place 2 cups quinoa and 4 cups of Campbell’s Real Stock  in a saucepan and bring a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.
  2. In a large bowl, combine finely sliced shallot, parsley and mint. Add finely chopped chilli. Slice the apricots into wedges and add to the bowl. Squeeze lemon juice over the fruit before stirring to prevent browning. Add olive oil and freshly cracked black pepper.
  3. Stir in prepared quinoa lightly to coat and serve at room temperature.