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

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