Quinoa with Feta & Vegetables

• 3 qt. 25%-less-sodium chicken broth
• 1-1/2 qt. quinoa, uncooked
• 4-1/2 cups carrots, coarsely shredded Target 2 lb For $3.00 thru 02/06
• 1-1/2 qt. zucchini, coarsely shredded
• 1 Tbsp. garlic, minced
• 3 qt. baby spinach leaves, loosely packed
• 1-1/2 cups Kraft Greek with Feta and Oregano Dressing
• 1-1/2 cups crumbled feta cheese

1. Bring broth and quinoa to boil in 6-qt./6-L stockpot (or in 1-1/2-qt./1.5-L saucepan for trial recipe) on high heat; simmer on medium-low heat 15 min.
2. or until liquid is absorbed.
3. Remove from heat.
4. Add carrots, zucchini, garlic and spinach; mix well.
5. Spoon into large bowl; cool completely.
6. Stir in dressing; top with cheese.

quinoa, carrots, zucchini, garlic, baby spinach leaves, oregano dressing, feta cheese

Taken from www.kraftrecipes.com/recipes/quinoa-feta-vegetables-144508.aspx (may not work)