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How to make:

Curry Quinoa Salad with Grapes and Walnuts

This vegan Curry Quinoa Salad is a great summer salad for lunches or as a side. It’s filled with grapes, 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
6-8 1x



  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.


Serve alongside dinner or pack as a light lunch.

Store in an airtight container in the fridge for up to 1 week.