- 8
4/5
(1 Votes)
Ingredients
- 2 cups 25%-less-sodium chicken broth
- 1 cup quinoa, uncooked
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, chopped
- 1 small red onion, cut crosswise in half, thinly sliced
- 1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
- 10 cups torn romaine lettuce
- 1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked peppercorns Cheese
Preparation
Step 1
BRING broth and quinoa to boil in saucepan on high heat; simmer on medum-low heat 15 min. or until liquid is absorbed. Cool.
COMBINE tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; toss to coat.
COVER platter with lettuce; top with quinoa, tomato mixture, cheese and remaining dressing.
kraft kitchens tipsSPECIAL EXTRA
For extra colour and flavour, garnish with fresh dill sprigs.
nutritional information serving size = 2 cups (500 mL)
per serving.
Calories 170 Total fat 7 g Saturated fat 2 g Cholesterol 10 mg Sodium 430 mg Carbohydrate 22 g Dietary fibre 3 g Sugars 3 g Protein 7 g Vitamin A 40 %DV Vitamin C 30 %DV Calcium 8 %DV Iron 20 %DV