Bring the water and salt to a boil in a medium saucepan and stir in the quinoa. Lower the heat, cover and simmer until the quinoa is tender, about 12 to 15 minutes. Drain any excess water.

Transfer the quinoa to a large bowl and stir in the grapes, celery, walnuts, radishes, scallion, dill and jalapeño.

To make the vinaigrette: In a small bowl, mash garlic and salt together until it becomes a paste. Add the curry, vinegar, olive oil and pepper; mix well and pour over the quinoa salad.


2 1/2 cups water
1 cup brown or red quinoa, well-rinsed
1 teaspoon kosher salt
2 cups green and red seedless California grapes, halved
2 stalks celery, thinly sliced
1/2 cup chopped toasted walnuts
3 large radishes, thinly sliced
3 each scallions (white and green parts), thinly sliced
2 tablespoons chopped fresh dill
1 jalapeño, seeded and minced


Curry Vinaigrette:

1 garlic clove, minced
1 teaspoon kosher salt
2 teaspoons curry powder
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper


6 servings

Nutritional Information

Nutritional analysis per serving: Calories 325; Protein 7.4 g; Carbohydrate 33 g; Fat 20g; 53% Calories from Fat; Cholesterol 0 mg; Sodium 661 mg; Fiber 3.84 g.