Quinoa Salad with Roasted Beets, Feta and Yogurt

• 2 cups water
• 1 cup quinoa, uncooked
• 1 lb. (450 g) small fresh beets, trimmed, peeled, halved and roasted
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
• 1/4 cup plain low fat Greek-style yogurt
• 1/4 cup whole natural almonds, toasted, chopped
• 2 Tbsp. fresh mint leaves

1. Bring water and quinoa to boil in saucepan on high heat; cover.
2. Simmer on medium-low heat 15 min.
3. or until quinoa is tender and water is absorbed.
4. Remove from heat; let stand 5 min.
5. Meanwhile, cut beets into 1/2-inch-thick wedges.
6. Spoon quinoa into large bowl; fluff with fork.
7. Add beets, cheese and dressing; mix lightly.
8. Top with remaining ingredients.

water, quinoa, fresh beets, oregano, yogurt, whole natural almonds, mint

Taken from www.kraftrecipes.com/recipes/quinoa-salad-roasted-beets-feta-yogurt-186606.aspx (may not work)