Recipe - Harvest Grape Salad

1 cup Quinoa or long grained rice
1 cup Vegetable broth
Curry vinaigrette (recipe
follows)
2 cup Grapes, red, seedless
One half cup Celery; cut or sliced up
One fourth cup Parsley; chopped OR
One fourth cup Cilantro; minced
2 tablespoon Onion, green; minced

Rinse quinoa. In mediumsized 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 One fourth 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