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.
½cupthinly sliced green onionswhite and light green parts only
5radishesthinly sliced
2carrotspeeled and cut into ¼-in matchsticks
3tbspfinely chopped mint
1tbsplemon juice
½cuptoasted 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.