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Curry Quinoa Salad with Grapes and Walnuts

This Curry Quinoa Salad is the best summer salad for an easy lunch or simple side dish. It’s filled with juicy grapes, crunchy walnuts & a tangy curry vinaigrette.

a bowl of quinoa with grapes, celery, radishes, walnuts and green onion mixed throughout

Curry Quinoa Salad with Grapes and Walnuts

Do you ever take a bite out of a dish at a restaurant and instantly start thinking about how you can recreate it in your kitchen because it’s just so good? Or is that just my super creative food-loving blogger mind? Regardless, the first time I had this curry quinoa salad at a local restaurant, I knew it needed to be shared on the blog ASAP.

Overall, I’m really not a restaurant person. Don’t get me wrong, I love exploring new restaurants, especially when I’m traveling. But typically, I try to eat most of my meals at home – there aren’t that many options for me at so many restaurants, and I don’t want to spend $14 on a salad I could make for $2. Nope, not happening.

However, an exception is this local chain of restaurants called Zea Rotisserie & Grill in Louisiana. Like most restaurants, they have a lot of animal products, but they also have a lot of veg options. One of which is their side vegan quinoa salad, which I get every time we go out to eat there.

Of course now I think it’s time for me to recreate my favorite dish at home! Because eating dinner in my sweatpants watching HGTV with my cat cuddled next to me usually sounds better than sitting in a dark restaurant and waiting an hour for food. My hangry self ain’t got time for that.

If you’re struggling to find a non-boring side dish to serve with dinner, then I’ve got you covered. This curried quinoa salad is slightly sweet, savory, crunchy and it’s also full of wholesome ingredients, including heart-healthy California walnuts. The leftovers also make a great light lunch to pack for work or school!

a bowl of quinoa salad including grapes, walnuts, celery, radishes, green onion and curry dressing

Ingredients for Curry Quinoa Salad

The base of this vegan quinoa salad is obviously protein-packed quinoa, which adds lots of fiber and absorbs the curry vinaigrette deliciously. But to me, it’s all the add-ins that really add nice flavors and textures to this side dish. Here’s everything you’ll need to make this curry quinoa salad:

  • Quinoa. Any variety will work.
  • Celery. If you’re like me, then you love a good crunch factor, and celery is perfect to add a bit of freshness and crunchiness.
  • Grapes. Juicy grapes are the perfect complement to the slightly sweet curry vinaigrette in this vegan quinoa salad. Specifically, I recommend red grapes for this recipe.
  • Radishes. Another great crunch factor that adds a delicious freshness to the curry quinoa salad.
  • California walnuts. These add so much delicious flavor, plus they are SO good for you, especially for your brain! Walnuts are the best source of plant-based omega-3 fatty acids in any nut, and they also contain 4 grams of protein and 2 grams of fiber per ounce. Walnuts = plant power champions.🏆
  • Green onions. These are mixed into the vegan quinoa salad and make a great garnish on top.
  • Balsamic vinegar. A red wine vinegar would also work if you don’t have balsamic.
  • Curry powder. We certainly can’t make a curry quinoa salad without it!
  • Maple syrup. To sweeten our dressing.
  • Yellow mustard. This adds a bit of tanginess to the curry vinaigrette.
  • Garlic powder. Raw garlic is a little too sharp in this recipe, so I recommend sticking with garlic powder.
  • Salt. Of course!

a bowl of raw walnuts

How to Make Curry Quinoa Salad

I think the best part about a vegan quinoa salad is that they’re so easy to make. It’s really as simple as chopping your veggies, cooking your quinoa and throwing together a quick dressing.

First, you’ll cook the quinoa. While it’s simmering on the stove, you can chop your grapes, walnuts and vegetables. Then, mix up your curry vinaigrette (which is the star of this vegan quinoa salad). To make it, just add vinegar, curry powder, garlic powder, salt, maple syrup and mustard to a small bowl and whisk it up.

Once your quinoa has cooked and cooled, simply add all the ingredients together and mix to combine. So simple!

This curry quinoa salad will last up to a week in the fridge, so it’s great for meal prep.

A large mixing bowl of curry quinoa salad being mixed by a wooden spoon

More Vegan Quinoa Salad Recipes

Vegan quinoa salad recipes are my go-to for when I want to meal prep lunches for the week. It also makes for the perfect summer side dish for cookouts, potlucks and picnics. If you’re looking for more options for vegan quinoa salad recipes, then check out these ones!

A quinoa salad containing radishes, grapes, walnuts, green onion and a curry dressing

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How to make:

Curry Quinoa Salad with Grapes and Walnuts

This Curry Quinoa Salad is the best summer salad for an easy lunch or simple side dish. It’s filled with juicy grapes, crunchy walnuts & a tangy curry vinaigrette.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
a bowl of quinoa salad with grapes, walnuts, radishes, green onions, celery and a curry vinaigrette
Author:
Emilie
Yield:
6-8 1x

Ingredients

  • 1 cup quinoa
  • 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
  • 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

Instructions

  1. 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.
  2. While the quinoa is cooking, prep and chop all the fruits and vegetables.
  3. In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.
  4. 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.
  5. Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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