Curried Quinoa Salad with Grapes and Walnuts


Curried Quinoa Salad with Grapes and Walnuts

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



  • 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


  • 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


  1. In a small bowl, add vinegar, curry powder, maple syrup, mustard, garlic powder and salt. Whisk to combine.
  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.


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