Curried Quinoa Salad

  • 1 c. quinoa
  • 1 c. diced celery
  • ¾ c. halved seedless red grapes
  • ½ c. sliced radishes
  • ½ c. chopped walnuts
  • ¼ c. diced red onions
  • ¼ c. balsamic vinegar
  • 1 T. curry powder
  • 1 T. maple syrup
  • 1 tsp. grainy mustard
  • ½ tsp. granulated garlic
  • ½ tsp. salt

In a medium saucepan over high heat, add 2 cups of water and the quinoa; bring the mixture to a boil. Cover the saucepan with a tight-fitting lid, reduce the heat to low, and simmer for 13-15 minutes. When the quinoa is done, fluff it with a fork.

While the quinoa is cooking, prepare all the fruits and vegetables.

In a small resealable jar, add the vinegar, curry power, maple syrup, mustard, granulated garlic, and salt. Seal tightly and shake vigorously to combine.

In a large bowl, combine the cooked quinoa, celery, grapes, radishes, walnuts, and onions. Pour the dressing into the bowl; toss to evenly coat.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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