Mediteranean Quinoa Salad

I went away with a group of friends from high school for the long weekend in May.  This supper salad from Kraft Foods ~ What's Cooking, was a hit.  I shared the recipe after the weekend was over.


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.