Quinoa & Grape Salad with Curry Vinaigrette
This gluten free quinoa grape salad is a delicious meal for lunch or dinner. Super flavorful!
So last night I made my first recipe in my quest to use up my overly-stocked pantry items. First on my list to go? Quinoa. I’ve got a plethora of red, yellow and tri-color quinoa that has to get eaten. I cooked up some red quinoa and mixed it with sliced grapes and sliced radishes, chopped celery, scallions, and toasted walnuts, and then tossed it with a curry vinaigrette.
Lots of slicing, but other than that, quite delicious. You can serve this beside some grilled protein or if you’re a veg like me, it is perfect on it’s own.
This is lunch today, too. Enjoy!
Quinoa & Grape Salad with Curry Vinaigrette
Ingredients
- 2 cups water
- 1 cup red quinoa
- 1 tsp Celtic sea salt
- 2 cups red grapes halved
- 2 celery stalks chopped
- 1/2 cup toasted walnut pieces
- 3 radishes sliced
- 1 scallion sliced (white and green parts)
- 2 Tbsp dill I used Gourmet Garden dill
- 1 jalapeno seeded and finely chopped
Curry Vinaigrette
- 1 garlic clove minced
- 1 tsp Celtic sea salt
- 2 tsp curry powder
- 3 Tbsp white wine vinegar
- 1/3 cup extra virgin olive oil
Instructions
- Bring the water and salt to boil, add quinoa. Cover and simmer for 12-15 minutes or until water is absorbed and quinoa is soft. Transfer quinoa to bowl and add grapes, celery, radishes, scallions, walnuts, dill and jalapeno. In a small bowl, wisk together garlic, salt, vinegar, curry and olive oil. Pour over quinoa salad and combine well.
