Title: Harvest Grape Salad
Categories: Vegetarian Salad Rice
Yield: 6 Servings

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

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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