Create a Greek Quinoa Salad that is as good-looking as it is tasty. Halved cherry tomatoes, yellow peppers, and fresh dill give this dish its great color.
What You Need
Original recipe yields 10 servings
1-1/2 cups water
1 cup quinoa, uncooked
2 cups cherry tomatoes, halved
1 small English cucumber, chopped
1 yellow pepper, chopped
1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/2 cup chopped fresh dill
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Let's Make It
Bring water and quinoa to boil in saucepan on high heat; cover.
Simmer on medium-low heat 15 min. or until liquid is absorbed. Cool slightly; fluff with fork.
Spoon quinoa into medium bowl. Add remaining ingredients; mix lightly.
Quinoa can be cooked in advance. Refrigerate up to 24 hours before combining with remaining ingredients as directed.
Garnish with additional fresh dill sprigs just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 3/4 cup 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.