Ingredients

1 cup of uncooked quinoa (cooked = 3 cups)
1 cucumber cut into bite size cubes
1 orange bell pepper cut into bite size cubes
1 package small grape tomatoes halved
¼ red onion cut into bite size cubes
¾  cup crumble feta cheese (6 ounces)
½ cup Kraft calorie-wise Greek with Feta and Oregano dressing

Directions

• Cook quinoa according to package (typically add 1 cup of quinoa to 2 cups of water – bring to a boil, reduce heat to medium low and simmer for 12-15 minutes until water is absorbed)
• Once quinoa is cooked, cool on counter or in the fridge.
• Prepare vegetables accordingly and toss together
• Add feta cheese and quinoa to the vegetable mixture and toss
• Drizzle with dressing and toss to coat.

Allowances:
Serves 6 count each serving as 1 bread (group 5), 1 protein (group 6), and 1 fat (group 7)