- 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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