Mediterranean Quinoa Salad


  • 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, thinly sliced
  • 1/2 Cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
  • 10 Cups Torn Romaine Lettuce
  • 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper


  1. Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool.
  2. Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; toss to coat.
  3. Cover platter with lettuce; top with quinoa, tomato mixture, cheese and remaining dressing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s