Mediterranean Quinoa Salad

• 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

1. Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min.
2. or until liquid is absorbed.
3. Cool.
4. Combine tomatoes, cucumbers and onions in medium bowl.
5. Add 1/4 cup dressing; mix lightly.
6. Cover platter with lettuce; top with quinoa, vegetable mixture and cheese.
7. Drizzle with remaining dressing.

chicken broth, quinoa, cherry tomatoes, cucumber, red onion, vinaigrette dressing, torn romaine lettuce, feta cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-quinoa-salad-154333.aspx (may not work)