Photo: Erin Kunkel
Since I omitted gluten from my diet, quinoa has become my be-all and end-all grain for salads and side dishes. This recipe is an iteration of a favorite couscous salad that I’ve managed to make more healthful. The currants lend sweetness, while the radishes add a little heat and the carrots give some crunch. Sometimes I add toasted pine nuts or cashews. Taking an extra five minutes to slice the veggies neatly creates a showstopper of a recipe.
Quinoa Salad with Radishes, Currants & Mint
Since I omitted gluten from my diet, quinoa has become my be-all and end-all grain for salads and side dishes. This recipe is an iteration of a favorite couscous salad that I’ve managed to make more healthful. The currants lend sweetness, while the radishes add a little heat and the carrots give some crunch. Sometimes I add toasted pine nuts or cashews. Taking an extra five minutes to slice the veggies neatly creates a showstopper of a recipe.
Ingredients
- 6 cups cooked rainbow, white, or red quinoa cooled
- ½ cup Garlic-Lemon Vinaigrette
- ½ cup currants
- ½ cup thinly sliced green onions white and light green parts only
- 5 radishes thinly sliced
- 2 carrots peeled and cut into ¼-in matchsticks
- 3 tbsp finely chopped mint
- 1 tbsp lemon juice
- ½ cup toasted pine nuts or cashews
- Kosher salt
- Freshly ground black pepper
Instructions
- Combine the quinoa with 1/3 cup [80 ml] of the vinaigrette in a large bowl. Add the currants, green onions, radishes, carrots, mint, lemon juice, and pine nuts and mix gently with a spoon. Taste, adding up to 1/2 tsp salt and a fresh grinding of pepper.
- The salad can be held at room temperature for up to 6 hours. Before serving, stir in the remaining vinaigrette.
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