Quinoa Salad with Radishes, Currants & Mint

If you’re trying to eat more anti-inflammatory foods, here’s a delicious place to start. Enjoy this recipe from The Anti-Inflammation Cookbook by Amanda Haas, director of the test kitchen at Williams-Sonoma.

Chronicle Books - Food First

Photograph by Erin Kunkel

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.

6 cups [850 g] cooked rainbow, white, or red quinoa, cooled
½ cup [120 ml] Garlic-Lemon Vinaigrette
½ cup [80 g] currants
½ cup [50 g] thinly sliced green onions, white and light green parts only
5 radishes, thinly sliced
2 carrots, peeled and cut into ¼-in [6-mm] matchsticks
3 Tbsp finely chopped mint
1 Tbsp lemon juice
½ cup [70 g] toasted pine nuts or cashews
Kosher salt
Freshly ground black pepper

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 ½ 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.

Serves: 4–6

Preparation time: 20 minutes



Hands down, this is the most popular vinaigrette in my house. I use it to coax kale into a delicious salad; toss it with quinoa or other grains to bind grain salads; and pour it on practically every chopped salad I make. If you love the taste of Caesar salad, simply add 2 to 3 Tbsp of grated Parmigiano-Reggiano to some chopped romaine with this vinaigrette, and you’re in business.

1 garlic clove
Kosher salt
1 Tbsp plus 1 tsp Dijon mustard, plus more as needed
¼ cup [60 ml] lemon juice, plus more as needed
½ cup [120 ml] organic extra-virgin olive oil or canola oil
Freshly ground black pepper

Place the garlic on a cutting board and smash with the flat side of a chef’s knife. Sprinkle with 1/4 tsp salt. Use the knife to mince the garlic, then scrape it into a small pile and use the side of the knife to press the garlic and salt together. Repeat the process until the garlic and salt form a paste.

Place the garlic paste in a small bowl and add the mustard. Whisk in the lemon juice, then slowly whisk in the olive oil to combine. Add a few grindings of pepper. Taste (I like to dip a piece of lettuce into the vinaigrette to taste), adding more salt, lemon juice, or Dijon as desired.

Store in an airtight glass container in the refrigerator for up to 1 week. Whisk again just before serving to re-emulsify.

Makes: ¾ cups/180 ml

Preparation time: 10 minutes



From The Anti-Inflammation Cookbook by Amanda Haas with Dr. Bradly Jacobs, photography by Erin Kunkel (Chronicle Books, 2015).


Nutrition Facts (per serving)

Calories 436
Protein 10 g
Total fat 23 g
Saturated fat 3 g
Carbs 50 g
Fiber 7 g
Sugar 11 g
Sodium 146 mg

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