Thank goodness for Kraft! I have been dreading this letter from the moment I signed up for the Blogging from A to Z April Challenge. Quinoa is something I have yet to try. I keep looking for recipes that will inspire me to try this food one day. I think Kraft may have developed a quinoa dish I am willing to prepare and eat. This Greek Quinoa Salad is bright, colorful, and begging to be gobbled up.
1-1/2 cups water
1 cup quinoa, uncooked
2 cups cherry tomatoes, halved
1 small English cucumber, chopped
1 yellow pepper, chopped
1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/2 cup chopped fresh dill
Bring water 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.