How to make:
Curry Quinoa Salad with Grapes and Walnuts
This vegan Curry Quinoa Salad is a great summer salad for lunches or as a side. It’s filled with grapes, walnuts & a tangy curry vinaigrette.
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Author:
Yield:
6-8 1x
Ingredients
- 1 cup quinoa
- 1 cup celery, diced
- 3/4 cup seedless grapes, halved
- 1/2 cup radishes, diced
- 1/2 cup California Walnuts, chopped
- 1/4 cup green onions, sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon curry powder
- 1 tablespoon maple syrup
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- In a medium saucepan over high heat, add quinoa and 2 cups water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. When done, fluff quinoa with a fork.
- While the quinoa is cooking, prep and chop all the fruits and vegetables.
- In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.
- In a large bowl, add cooked quinoa, celery, grapes, radishes, walnuts and green onions. Stir to combine all ingredients. Pour dressing into the bowl; toss to evenly combine.
Notes
Serve alongside dinner or pack as a light lunch.
Store in an airtight container in the fridge for up to 1 week.
Find it online: https://www.emilieeats.com/curried-quinoa-salad-grapes-walnuts/