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Ingredients
- 1 c. Quinoa or possibly 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, minced Or possibly
- 1/4 c. Cilantro, chopped
- 2 Tbsp. Onion, green, chopped
Directions
- Rinse quinoa. In medium-sized saucepan over high heat, combine quinoa, broth and 1 c. water; bring to a boil. Reduce heat to low; cover and simmer 10 to 15 min, or possibly till all water is absorbed. Meanwhile, prepare Curry Vinaigrette. Add in 1/4 c. Vinaigrette to cooked quinoa; toss to combine. Cold to room temperature. Toss cooled quinoa with remaining ingredients except romaine; chill till serving time. To serve, garnish with romaine or possibly fill individual leaves of romaine with quinoa mix; drizzle with vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 16 | 11% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 293mg | 8% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.69g | 5% |
| Protein 4.52g | 7% |
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