1 cup 
(250 mL) 
quinoa
2 cups 
(500 mL) 
vegetable broth
1 yellow pepper, diced
1 cup 
(250 mL) 
diced English cucumber
1/3 cup 
(75 mL) 
chopped red onion
1 can 
(19 oz / 540 mL) no-salt-added chickpeas, drained and rinsed
2/3 cup 
(150 mL) 
Kraft Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
2 small tomatoes, diced
Toasted pine nuts for garnish (optional)
2 tbsp 
(30 mL) 
prepared pesto
2 tbsp 
(30 mL) 
white balsamic vinegar
2 tbsp 
(30 mL) 
olive oil
1/4 tsp 
(1 mL) 
pepper