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Categories:
chicken broth quinoa cherry tomatoes cucumber red onion vinaigrette dressing torn romaine lettuce Feta cheese
Viewed: 18 - Published at: a year agoIngredients
- 2 cups fat-free reduced-sodium chicken broth
- 1 cup quinoa, uncooked
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, chopped
- 1 small red onion, cut lengthwise in half, then crosswise into thin slices
- 1/2 cup KRAFT Greek Vinaigrette Dressing, divided
- 10 cups tightly packed torn romaine lettuce
- 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
Method
- 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; mix lightly.
- Cover platter with lettuce; top with quinoa, vegetable mixture and cheese.
- Drizzle with remaining dressing.
