Quinoa and Grape Curry Salad
- Yield 6 servings
Green and red grapes team up with quinoa, walnuts and vegetables for this terrific colorful salad.
California Table Grape Commission
Ingredients
- Salad:
- 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
Instructions
- 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.
- Transfer quinoa to a large bowl and stir in grapes, celery, walnuts, radishes, green onion, dill and jalapeño.
- 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
