Quinoa and Grape Curry Salad

Quinoa and Grape Curry Salad
California Table Grape Commission
  • Yield: 6 servings


2 1/2cups water
1teaspoon coarse salt
1cup brown or red quinoa, well rinsed
2cups green and red seedless grapes
2stalks celery, thinly sliced (3/4 cup)
1/2cup chopped toasted walnuts
3large radishes, thinly sliced (1/2 cup)
3 green onions (white and green parts), thinly sliced
2tablespoons chopped fresh dill
1 jalapeno, seeded and minced
Curry Vinaigrette:
1 garlic clove, minced
1teaspoon coarse salt
2teaspoons curry powder
3tablespoons white wine vinegar
1/3cup extra-virgin olive oil
1/4teaspoon freshly ground black pepper


  1. To prepare salad, bring water and salt to a boil in a medium saucepan and stir in quinoa. Reduce heat, cover and simmer until quinoa is tender, 12 to 15 minutes. Drain any excess water.
  2. Transfer quinoa to a large bowl and stir in grapes, celery, walnuts, radishes, green onion, dill and jalapeño.
  3. To prepare vinaigrette, mash garlic and salt together in a small bowl until it becomes a paste. Add curry, vinegar, olive oil and pepper; mix well and pour over quinoa salad.

 Recipe courtesy of the California Table Grape Commission

Nutritional Info *per serving

  • Calories 325
  • Fat 20g
  • Cholesterol 0mg
  • Sodium 661mg
  • Carbohydrate 33g
  • Fiber 4g
  • Protein 7g