Vegetable-Quinoa Pilaf with Poached Shrimp

• 2 Tbsp. Kraft Zesty Italian Dressing, divided
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1-1/4 cup 25%-less-sodium chicken broth
• 1/2 cup quinoa, uncooked
• 2 cups small broccoli florets
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 1/2 lb. (225 g) uncooked deveined peeled large shrimp
• 1 Tbsp. chopped fresh parsley

1. Heat 1 Tbsp.
2. dressing in large saucepan on medium heat.
3. Add onions and carrots; cook 4 to 6 min.
4. or until softened, stirring frequently.
5. Stir in broth; bring to boil.
6. Add quinoa; stir.
7. Cover; simmer on medium-low heat 10 to 12 min.
8. or until tender.
9. Stir in broccoli; cook 2 to 4 min.
10. or until crisp-tender.
11. Meanwhile, add shrimp to large saucepan of boiling water; cover.
12. Simmer on medium-low heat 2 to 4 min.
13. or until shrimp turn pink.
14. Drain shrimp; place in medium bowl.
15. Add parsley and remaining dressing; mix lightly.
16. Serve spooned over quinoa mixture.

italian dressing, onion, carrot, quinoa, broccoli florets, cheese, shrimp, parsley

Taken from www.kraftrecipes.com/recipes/vegetable-quinoa-pilaf-poached-shrimp-177794.aspx (may not work)