Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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