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.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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