Curried Quinoa Salad with Grapes and Walnuts

By Emilie Eats
Total Time
30 Mins
Serves
6
Serving Size
1/2 cup
Course
Side

DESCRIPTION

Thank you Emilie Eats for creating this crunchy curried walnut salad exclusive for California Walnuts.

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Calories
157
Total Fat
6
Polyunsaturated Fat
4
Cholesterol
0
Sodium
174
Carbohydrates
21
Dietary Fiber
2
Protein
5

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
  1. In a small bowl, add vinegar, curry powder, maple syrup, mustard, garlic powder and salt. Whisk to combine.
salad
  1. 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.
  2. 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
  3. Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.