Quinoa salad ideas for Lenten menus

Quinoa is an ancient grain that has maintained its relevance. Its increasing menu popularity mirrors the growth of South American cuisines in American restaurants. The United Nations has even named 2013 the International Year of Quinoa. Valued for its protein content (it has more than any other grain), the convenience of its quick cooking time, and its versatility, quinoa is also an ideal ingredient for meatless meals your restaurant might be offering during Lent. Here are five creative quinoa salad ideas for spring.

Quinoa Grape and Curry Salad

Yield: 24 1-cup servings.

2½ qt. water
1 qt. red quinoa, well-rinsed
1 Tbsp. + 1 tsp. kosher salt
2 qt. green and red grapes, halved lengthwise
3 cups celery, thinly sliced
3 cups toasted walnuts, chopped
2 cups radishes, halved and thinly sliced
2 cups scallions (white and green parts), thinly sliced
¾ cup jalapeno peppers, seeded and minced
½ cup fresh dill weed, chopped

Curry Vinaigrette:
4 garlic cloves, minced
1 Tbsp. + 1 tsp. kosher salt
3 Tbsp. curry powder
¾ cup white wine vinegar
1-1/3 cups extra virgin olive oil
1 tsp. freshly ground black pepper

Bring the water and salt to a boil in a large saucepan. Stir in quinoa, reduce heat, cover and simmer 12 to 15 minutes or until quinoa is just tender. Do not overcook. Drain any excess water.

Transfer quinoa to a large bowl and cool. Stir in the grapes, celery, walnuts, radishes, scallions, jalapeno pepper and dill weed.

To prepare curry vinaigrette: In a small bowl, mash the garlic and salt together until it forms a paste. Add curry powder and mix well. Add vinegar, olive oil and pepper. Mix well. Pour curry vinaigrette over quinoa mixture and mix gently.

Recipe and photo courtesy of the California Table Grape Commission