Dietitian Emily Burt whips up a Mediterranean Quinoa Salad on CTV Morning Live. Click here to learn more Emily Burt.

Mediterranean Quinoa Salad

  • 2 cups low sodium chicken broth
  • 1 cup quinoa, uncooked
  • 1 cup cherry tomatoes, halved
  • 1 small English cucumber, chopped
  • 1 small red onion, diced
  • 1/2 cup low-fat Greek feta dressing
  • 2 cups kale, chopped
  • 1/2 cup light feta cheese, cubed
  • 1 Tbsp chia seeds

Directions: Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool. Combine all ingredients and toss gently. Serve chilled or warm, stuffed in bell peppers as a main or side.

* Adapted from Kraft Canada