Spinach, carrots, and zucchini are tossed with quinoa that's been simmered in chicken broth—then topped by tasty feta crumbles. Easy. Delicious!
What You Need
Original recipe yields 8 servings
2 cups fat-free reduced-sodium chicken broth
1 cup quinoa, uncooked
2 cups tightly packed fresh spinach, chopped
2 carrot s, coarsely shredded
1 small zucchini, coarsely shredded
1 clove garlic, minced
1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/4 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
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Let's Make It
Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed.
Combine spinach, carrots, zucchini and garlic in large bowl. Add quinoa; mix lightly. Cool.
Stir in dressing; top with cheese.
Quinoa was a staple of the ancient Incas who called it "the mother grain." Hailed as the super-grain of the future, quinoa contains more protein than any other grain.
This delicious side dish can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup 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.