Monday, April 20, 2015

Quinoa Salad Greek Style

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.

Tips from Kraft Kitchen


Time Saver

Quinoa can be cooked in advance. Refrigerate up to 24 hours before combining with remaining ingredients as directed.

Flavorful Additions

Garnish with additional fresh dill sprigs just before serving.

Source: BlogsRelease
Main Image Credit: Kraft