Mediterranean Quinoa Salad

By nancyjcanzi

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

Details

Servings 8

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