Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl

• Parmesan-Beet Bowls
• 1-1/2 cups fresh red beets, peeled, shredded
• 1 cup carrots, peeled, shredded
• 1 cup zucchini, shredded
• 1 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 1/2 cup feta cheese, crumbled
• Quinoa Salad
• 1 qt. canned chickpeas (garbanzo beans), rinsed
• 1 qt. English cucumbers, small dice
• 1 qt. grape tomatoes, quartered
• 2 cups Cooked red quinoa
• 1 cup fennel, julienned
• 1 cup fennel fronds, rough chopped
• 1 cup red cabbage, finely shredded
• 1 cup Italian parsley, chopped
• 1/2 cup red onions, small dice
• 1 cup KRAFT Greek Vinaigrette

1. Parmesan-Beet Bowls: Combine ingredients.
2. Heat nonstick saute pan on medium heat.
3. For each Parmesan-Beet Bowl, add 1/3 cup cheese mixture to skillet; spread to form 6-inch circle.
4. Cook 1 min.
5. or until cheese begins to melt and is lightly browned on bottom; turn.
6. Cook until second side is lightly browned.
7. Remove from skillet; immediately drape over inverted medium bowl.
8. Cool completely.
9. Salad: Combine ingredients.
10. For each serving: Spoon 1 cup Salad into 1 Parmesan-Beet Bowl.

parmesanbeet bowls, fresh red beets, carrots, zucchini, parmesan cheese, feta cheese, quinoa salad, chickpeas, cucumbers, grape tomatoes, quinoa, fennel, fennel, red cabbage, italian parsley, red onions, vinaigrette

Taken from www.kraftrecipes.com/recipes/red-quinoa-garbanzo-salad-in-a-crispy-parmesan-beet-bowl-144668.aspx (may not work)