Grilled Salmon Citrus Skewers with Quinoa

• 1/4 cup Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade, divided
• 1 skinless salmon fillet (1 lb./450 g), cut into 1-inch pieces
• 1 large lemon, cut into thin slices
• 1 cup grape tomatoes
• 1 zucchini, cut lengthwise into 1/4-inch-thick slices
• 2-2/3 cups hot cooked quinoa
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 2 cloves garlic, minced

1. Heat barbecue to medium-high heat.
2. Reserve 3 Tbsp.
3. dressing for later use.
4. Thread fish onto 4 skewers alternately with lemon slices, folded into quarters.
5. Brush fish with remaining dressing.
6. Thread tomatoes and zucchini alternately onto 4 additional skewers.
7. Add all skewers to barbecue; grill 10 min.
8. or until fish flakes easily with fork, turning all skewers after 5 min.
9. Remove fish skewers from barbecue.
10. Grill vegetables additional 5 min.
11. or until zucchini is tender.
12. Remove vegetables from skewers.
13. Chop zucchini; place in medium bowl.
14. Add tomatoes, quinoa, cheese, garlic and 2 Tbsp.
15. of the reserved dressing; mix lightly.
16. Spoon quinoa mixture onto platter.
17. Top with fish skewers; drizzle with remaining reserved dressing.

oregano dressing, salmon fillet, lemon, grape tomatoes, zucchini, quinoa, oregano, garlic

Taken from www.kraftrecipes.com/recipes/grilled-salmon-citrus-skewers-quinoa-177769.aspx (may not work)