Curried Quinoa Salad with Grapes and Walnuts

DESCRIPTION

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

Total Time
30 Mins
Serves
6
Serving Size
1/2 cup
Course

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
157 cal
Total Fat
6 g
Polyunsaturated Fat
4 g
Cholesterol
0 mg
Sodium
174 mg
Carbohydrates
21 g
Dietary Fiber
2 g
Protein
5 g

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.