This flavourful salad can be served alone as a main course, or as a side dish with pan-seared shrimp or cooked skewered chicken.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 crumbled feta cheese with garlic and herbs
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How do I make it ?
Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-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 Kitchen Tips!
For extra colour and flavour, garnish with fresh dill sprigs.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 430 mg
Total carbohydrate 22 g
Dietary fibre 3 g
Sugars 3 g
Protein 7 g
8 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.