Quinoa, mixed salad greens, and sliced kalamata olives make a nutty and delicious bed to serve cooked shrimp.
What You Need
Original recipe yields 4 servings
1/2 cup quinoa, uncooked
1/2 lb. cooked cleaned medium shrimp
1/2 cup chopped red peppers
1/2 cup crumbled crumbled feta cheese
1/3 cup KRAFT Italian Dressing
1/3 cup sliced Kalamata olives
4 cups torn mixed salad greens
Let's Make It
Cook quinoa as directed on package; spoon into large bowl. Let stand 5 min.
Stir in all remaining ingredients except salad greens.
Add salad greens; mix lightly.
Salad can be made ahead of time. Prepare as directed except do not add salad greens. Refrigerate up to 4 hours. Add greens just before serving; mix lightly.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
The red peppers in this whole grain salad are an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.