| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Salads | 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, green; minced |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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