This eye-catching salad has a delicious flavour combination of pomegranate, feta, toasted almonds and poppyseed dressing.
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.
1/2 cup water
1/4 cup tri-coloured quinoa, uncooked
6 cups loosely packed baby spinach leaves
1/2 cup sliced almonds, toasted
1/2 cup crumbled feta cheese with garlic and herbs
1/4 red onion, sliced
1/2 cup pomegranate seeds
1/2 cup Kraft Creamy Poppyseed Dressing
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How do I make it ?
Bring water to boil in small saucepan. Stir in quinoa; cover. Simmer on medium-low heat 10 min. Remove from heat. Let stand 4 min.; fluff with fork. Cool.
Place spinach on serving plate; top with quinoa and all remaining ingredients except dressing.
Drizzle with dressing just before serving.
Kraft Kitchen Tips!
Prepare using regular quinoa.
Prepare using Kraft Extra Virgin Olive Oil Fig Balsamic Dressing.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 260 mg
Carbohydrate 13 g
Fibre 3 g
Sugars 6 g
Protein 5 g
8 servings, 1 cup (250 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.