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Harvest Grape Salad



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Harvest Grape Salad

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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


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

Serves:

6 Servings

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