Pella — Salad:
2 1/2 cups water
1 tsp coarse salt
1 cup brown or red quinoa, well-rinsed
2 cups green or red seedless grapes, cut into halves
2 stalks celery, thinly sliced (3/4 cup)
1/2 cup chopped toasted walnuts
3 large radishes, thinly sliced
3 green onions, thinly sliced
2 Tbsp chopped fresh dill
1 jalapeno, seeded and minced
Curry Vinaigrette:
1 garlic clove, minced
1 tsp coarse salt
2 tsp curry powder
3 Tbsp white wine vinegar
1/3 cup extra-virgin olive oil
1/4 tsp 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 jalapeno.
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.
Serves 6.
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