Pomegranate-Quinoa Spinach Salad

• 1/2 cup water
• 1/4 cup quinoa, uncooked
• 6 cups loosely packed baby spinach leaves
• 1/2 cup PLANTERS Sliced Almonds, toasted
• 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
• 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, quinoa, baby spinach leaves, basil, red onion, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/pomegranate-quinoa-spinach-salad-169480.aspx (may not work)