Ingredients:

Dressing

  • 1/4 cup balsamic vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon maple syrup
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Salad

  • 1 cup quinoa
  • 2 cups water
  • 1 cup celery, diced
  • 3/4 cup seedless grapes, halved
  • 1/2 cup radishes, diced
  • 1/2 cup California walnuts, chopped
  • 1/4 cup green onions, sliced

Preparation:

Dressing

  1. In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.

Salad

  1. In a medium saucepan over high heat, add quinoa and water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. Remove from heat; keep covered 5 minutes. When done, fluff quinoa with a fork.
  2. 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.
  3. Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.