|1 cup||Quinoa or long grained rice|
|1 cup||Vegetable broth|
|Curry vinaigrette (recipe follows)|
|2 cups||Grapes, red, seedless|
|½ cup||Celery; sliced|
|¼ cup||Parsley; chopped OR|
|¼ cup||Cilantro; minced|
|2 tablespoons||Onion, green; minced|
Rinse quinoa. In medium-sized saucepan over high heat, combine quinoa, broth and 1 cup water; bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, or until all water is absorbed.
Meanwhile, prepare Curry Vinaigrette. Add ¼ cup Vinaigrette to cooked quinoa; toss to combine. Cool to room temperature. Toss cooled quinoa with remaining ingredients except romaine; refrigerate until serving time. To serve, garnish with romaine or fill individual leaves of romaine with quinoa mixture; drizzle with vinaigrette.
Low Fat Meals, VOL III, NO 5 MM by DEEANNE
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