Main DishRecipesSalads

Quinoa Salad with Radishes, Currants & Mint

By April 14, 2019October 2nd, 2020No Comments

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

Amanda Haas
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.
Prep Time 20 mins
Servings 4

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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