Mediterranean Quinoa Salad

• 1-1/2 qt. 25%-less-sodium chicken broth
• 3 cups quinoa, uncooked
• 4-1/2 cups English cucumbers, chopped
• 3 cups grape tomatoes, halved
• 3 cups red onions, halved, thinly sliced
• 1-1/2 cups Kraft Greek with Feta and Oregano Dressing, divided
• 7-1/2 qt. torn romaine lettuce
• 1-1/2 cups feta cheese, crumbled

1. Bring broth to boil in saucepan on high heat; stir in quinoa.
2. Cover; simmer on low heat 15 min.
3. or until liquid is absorbed and quinoa is tender.
4. Cool to room temperature.
5. Combine cucumbers, tomatoes, onions and 3/4 cup (175 mL) dressing (or 1/4 cup 50 mL dressing for trial recipe).
6. Cover platter with lettuce; top with quinoa, cucumber mixture, feta and remaining dressing.

quinoa, cucumbers, grape tomatoes, red onions, oregano dressing, torn romaine lettuce, feta cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-quinoa-salad-123452.aspx (may not work)