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Harvest grape salad

Yield: 6 Servings

Ingredients:

• 1 c Quinoa or long grained rice
• 1 c Vegetable broth Curry vinaigrette (recipe -follows)
• 2 c Grapes red seedless
• 1/2 c Celery; sliced
• 1/4 c Parsley; chopped OR
• 1/4 c Cilantro; minced
• 2 tb Onion

Instructions:

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 1/4 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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