Summer Smoked Ham and Quinoa Salad

• 1 cup quinoa
• 1 large tomato (or four or five Campari or an equivalent number of Cherry tomatoes), diced King Sooper's 1 lb For $0.99 thru 02/09
• 1 cucumber, peeled, seeds scooped out, and diced
• 3 scallions, diced
• 1 red pepper, diced
• 3 tablespoons chopped fresh cilantro, or to taste (about a half or quarter of a bunch, depending on how large the bunch may be)
• 1 pkg. OSCAR MAYER Smoked Ham, about nine ounces
• KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil for dressing

1. RINSE the quinoa well, at least three times.
2. COOK the quinoa, covered, in two cups of water, as if you were cooking rice (in other words, bring to a boil, reduce to a simmer, and until all liquid is gone, about 20 minutes).
3. While the quinoa is cooking, rinse, peel, and dice the other vegetables.
4. In a large frying pan, without any oil or fat, saute the slices of ham one or two at a time (depending on how large your pan is; you want them to lay flat and become brown and crispy).
5. After all the ham is frizzled, stack the slices on a cutting board and dice the ham.
6. When the quinoa is cooked, place it in a large bowl to cool, and add the diced ingredients and toss.
7. Dress with olive oil and vinegar, and adjust seasoning with salt and pepper.

quinoa, tomato, cucumber, scallions, red pepper, fresh cilantro, ham, dressing

Taken from www.kraftrecipes.com/recipes/summer-smoked-ham-quinoa-salad-165247.aspx (may not work)