Greek Quinoa Salad

1-1/2 cups CHICKEN STOCK
1 cup quinoa, uncooked
2 cups cherry tomatoes, halved
1 small English cucumber, chopped
1 yellow pepper, chopped
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
1/2 cup chopped fresh dill

make it

BRING CHICKEN BROTH and quinoa to boil in saucepan on high heat; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed. Cool slightly; fluff with fork.

SPOON quinoa into medium bowl. Add remaining ingredients; mix lightly.

kraft kitchens tips

Make Ahead
Quinoa can be cooked in advance. Refrigerate up to 24 hours before combining with remaining ingredients as directed.
Special Extra
Garnish with additional fresh dill sprigs just before serving.

One thought on “Greek Quinoa Salad

  1. […] Greek Quinoa Salad […]

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