Pomegranate-Quinoa Spinach Salad

• 1/2 cup water
• 1/4 cup tri-coloured quinoa, uncooked
• 6 cups loosely packed baby spinach leaves
• 1/2 cup sliced almonds, toasted
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 red onion, sliced
• 1/2 cup pomegranate seeds
• 1/2 cup Kraft Creamy Poppyseed Dressing

1. Bring water to boil in small saucepan.
2. Stir in quinoa; cover.
3. Simmer on medium-low heat 10 min.
4. Remove from heat.
5. Let stand 4 min.
6. ; fluff with fork.
7. Cool.
8. Place spinach on serving plate; top with quinoa and all remaining ingredients except dressing.
9. Drizzle with dressing just before serving.

water, tricoloured quinoa, baby spinach leaves, almonds, oregano, red onion, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/pomegranate-quinoa-spinach-salad-169380.aspx (may not work)