Harvest grape salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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