Curried Quinoa Salad with Grapes and Walnuts

• Vegan
• Gluten free

• Produce

  • 1 cup Celery
  • 1/2 tsp Garlic powder
  • 3/4 cup Grapes, seedless
  • 1/4 cup Green onions
  • 1/2 cup Radishes

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tsp Mustard, yellow

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup California walnuts

Found on emilieeats.com

Description

Ingredients

• 1 cup quinoa
• 1 cup celery, diced
• ¾ cup seedless grapes, halved
• ½ cup radishes, diced
• ½ cup California Walnuts, chopped
• ¼ cup green onions, sliced
• ¼ cup balsamic vinegar
• 1 tablespoon curry powder
• 1 tablespoon maple syrup
• 1 teaspoon yellow mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt

Directions

• In a medium saucepan over high heat, add quinoa and 2 cups water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. When done, fluff quinoa with a fork.
• While the quinoa is cooking, prep and chop all the fruits and vegetables.
• In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.
• 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.
• Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.