Thank you Emilie Eats for creating this crunchy curried walnut salad exclusive for California Walnuts.
Ingredients
Dressing
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
Salad
1 cup quinoa
2 cups water
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
PREPARATION
dressing
In a small bowl, add vinegar, curry powder, maple syrup, mustard, garlic powder and salt. Whisk to combine.
salad
In a medium saucepan over high heat, add quinoa and water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. Remove from heat; keep covered 5 minutes. When done, fluff quinoa with a fork.
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
Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.