2 cups low sodium chicken broth
1 cup quinoa
1 cup cherry tomatoes (halved)
1 english cucumber ( cut in 4 lengthwise and cubed)
1 small red onion (cut in half and extremely, thinly sliced)
1/2 cup Kraft Greek Feta dressing
10 cups romaine (torn or chopped) (or as much lettuce is needed)
1/2 cup Feta cheese (crumbled)
- Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 minutes or until liquid is absorbed. Cool.
- Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; toss to coat.
- Cover platter with lettuce; top with quinoa, tomato mixture, cheese and remaining dressing.