Quinoa with Feta & Vegetables

• 2 cups fat-free reduced-sodium chicken broth
• 1 cup quinoa, uncooked
• 2 cups tightly packed fresh spinach, chopped
• 2 carrots, coarsely shredded
• 1 small zucchini, coarsely shredded
• 1 clove garlic, minced
• 1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
• 1/4 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

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. Combine spinach, carrots, zucchini and garlic in large bowl.
4. Add quinoa; mix lightly.
5. Cool.
6. Stir in dressing; top with cheese.

chicken broth, quinoa, fresh spinach, carrots, zucchini, clove garlic, vinaigrette, basil

Taken from www.kraftrecipes.com/recipes/quinoa-feta-vegetables-154953.aspx (may not work)