Quinoa lends its nutty flavor to a spinach salad that's as lovely as it is delicious, topped with toasted almonds and tasty pomegranate seeds.
What You Need
Original recipe yields 8 servings
1/2 cup water
1/4 cup quinoa, uncooked
6 cups loosely packed baby spinach leaves
1/2 cup PLANTERS Sliced Almonds, toasted
1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 red onion, sliced
1/2 cup pomegranate seeds
1/2 cup KRAFT Creamy Poppyseed Dressing
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Let's 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.
Prepare using tri-color or red quinoa.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 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.