Quinoa and Grape Curry Salad

  • Yield 6 servings

Green and red grapes team up with quinoa, walnuts and vegetables for this terrific colorful salad.

Quinoa and Grape Curry Salad
California Table Grape Commission


2 1/2 cups water
1 teaspoon coarse salt
1 cup brown or red quinoa, well rinsed
2 cups green and red seedless grapes
2 stalks celery, thinly sliced (3/4 cup)
1/2 cup chopped toasted walnuts
3 large radishes, thinly sliced (1/2 cup)
3 green onions (white and green parts), thinly sliced
2 tablespoons chopped fresh dill
1 jalapeno, seeded and minced
Curry Vinaigrette:
1 garlic clove, minced
1 teaspoon coarse salt
2 teaspoons curry powder
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper


  1. To prepare salad, bring water and salt to a boil in a medium saucepan and stir in quinoa. Reduce heat, cover and simmer until quinoa is tender, 12 to 15 minutes. Drain any excess water.
  2. Transfer quinoa to a large bowl and stir in grapes, celery, walnuts, radishes, green onion, dill and jalapeño.
  3. To prepare vinaigrette, mash garlic and salt together in a small bowl until it becomes a paste. Add curry, vinegar, olive oil and pepper; mix well and pour over quinoa salad.

 Recipe courtesy of the California Table Grape Commission



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