Mediterranean Quinoa Salad Recipe

Mediterranean Quinoa Salad

In one week it will be Easter. This year we have decided to spend the week-end with our three children in a cottage by a lake. Sometimes it is nice to get away and not to have access to TV, internet, or any technology. We can't wait to just relax by the fire looking at the gorgeous view of the lake. Hopefully the weather will be a bit warmer because I think that I am ready for Spring since a long time.

This week I was browsing for Easter recipes on the Kraft Canada website and found this healthy Mediterranean Quinoa Salad. Whenever I can I like to try recipes in advance to make sure that my family enjoys them. This is a vibrant and fresh salad full of protein and veggies. I had all the ingredients in the house and did cook my quinoa in the morning. I then let it cool in the fridge until ready to serve.

When my sons were ready to eat lunch it took minutes to prepare this salad. We liked it a lot and I made it twice this week. You could prepare this salad ahead of time and just add the romaine lettuce at the last minute. I would suggest that you bring this for lunch at work or at school. It would be terrific for a brunch or a potluck. It is very filling.

Mediterranean Quinoa Salad


2 cups chicken broth, unsalted
1 cup quinoa, uncooked
1 cup cherry tomatoes, halved
1 small English cucumber, chopped
1 small red onion, cut crosswise in half, thinly sliced
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
10 cups torn romaine lettuce
1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese

1- Cook quinoa in chicken broth or water according to package directions. Let cook in fridge for 2 hours.
2- Mix well all ingredients in a bowl. Serve.

NOTE: You can use your own greek salad dressing.

I am a Kraft Canada #WhatsCooking contributor.