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


  1. 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)
  2. Once quinoa is cooked, cool on counter or in the fridge.
  3. Prepare vegetables accordingly and toss together
  4. Add feta cheese and quinoa to the vegetable mixture and toss
  5. Drizzle with dressing and toss to coat.

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