Harvest grape salad

1. Rinse quinoa.
2. In medium-sized saucepan over high heat, combine quinoa, broth and 1 cup water; bring to a boil.
3. Reducei heat to low; cover and simmer 10 to 15 minutes, or until all water is absorbed.
4. Meanwhile, prepare curry vinaigrette.
5. Add ¼ cup vinaigrette to cooked quinoa; toss to combine.
6. Cool to room temperature.
7. Tossi cooled quinoa with remaining ingredients except romaine; refrigerate until serving time.
8. To serve, garnish with romaine or fill individual leaves of romaine with quinoa mixture; drizzle with vinaigrette.
9. Low fat meals, vol iii, no 5 mm by deeann.