INGREDIENTS
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2 cups fat-free reduced-sodium chicken broth
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1 cup quinoa, uncooked
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2 cups tightly packed fresh spinach, chopped
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2 carrots, coarsely shredded
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1 small zucchini, coarsely shredded
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1 clove garlic, minced
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1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
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1/4 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato