| 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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