astray recipes: Harvest grape salad

Categories: Vegetarian; Salad
Yield: 6 servings

Measure	Ingredient
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

harvest grape salad