In a world where stress and dietary choices can wreak havoc on our bodies, finding the right foods to combat inflammation has never been more important.
This quinoa salad with radishes, currants, and mint isn’t just a delicious, colorful dish—it’s packed with ingredients known for their anti-inflammatory properties, making it a wholesome choice for anyone looking to prioritize health without sacrificing flavor.
Why Quinoa Is the Ultimate Base
Quinoa is a nutritional powerhouse and a staple for those looking to incorporate anti-inflammatory foods into their diet. Rich in antioxidants, fiber, and plant-based protein, quinoa supports gut health and helps reduce inflammation, according to the National Library of Medicine.
Its versatility as a grain alternative means it pairs perfectly with both sweet and savory additions, creating a base that complements the vibrant flavors in this salad.
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Whether you choose red, white, or rainbow quinoa, this gluten-free grain offers a mild nutty flavor that soaks up the citrusy vinaigrette beautifully. Plus, its quick preparation time makes it a go-to ingredient for those busy days when you want a nutrient-packed meal in minutes.
A Perfect Harmony of Flavors & Benefits
What makes this salad truly special is the combination of ingredients that not only taste incredible but also provide significant anti-inflammatory benefits. Let’s break it down:
- Radishes: These crisp root vegetables add a peppery kick to the salad while being rich in antioxidants and glucosinolates, which support detoxification and inflammation control.
- Currants: These tiny bursts of sweetness are packed with vitamin C and other antioxidants that combat free radicals, helping reduce chronic inflammation.
- Mint: Known for its refreshing flavor, mint is also a soothing herb that supports digestion and has natural anti-inflammatory properties, making it a fantastic addition to this dish.
This combination of textures and flavors results in a salad that’s satisfying on every level—crunchy, zesty, sweet, and herbaceous.
Simple Tips to Maximize Nutrition
- Use fresh ingredients: Freshly sliced radishes and chopped mint ensure the highest level of nutrients and flavor.
- Toast your nuts or seeds: Adding toasted pine nuts or cashews not only enhances the crunch but also boosts the healthy fats, which are great for fighting inflammation.
- Customize the vinaigrette: Opt for extra-virgin olive oil and freshly squeezed lemon juice to maximize the anti-inflammatory properties of the dressing.
By using the freshest ingredients, you enhance both the taste and the nutritional profile of this salad.
Customizing for Every Dietary Need
This quinoa salad is naturally gluten-free and can easily be adapted to suit a variety of dietary preferences.
- Vegan-Friendly: The recipe is already plant-based, making it a perfect choice for vegans. Just double-check that your vinaigrette doesn’t include any animal-derived ingredients.
- Low-Sodium: Reduce or omit the kosher salt and rely on lemon juice and herbs to deliver bold flavors without the added sodium.
- Nut-Free: Swap out the pine nuts or cashews for roasted sunflower or pumpkin seeds to maintain the crunch and nutritional benefits.
These small adjustments ensure the salad fits seamlessly into different lifestyles and dietary restrictions.
Make-Ahead & Meal Prep Options
This quinoa salad is as practical as it is delicious. You can prepare it ahead of time for meal prep or gatherings. The flavors deepen as the ingredients marinate together, making it even more flavorful after a few hours in the fridge.
Just wait to add the vinaigrette until right before serving to preserve the texture of the vegetables and quinoa.
Store it in an airtight container for up to three days and enjoy it as a light lunch, side dish, or even a topping for grilled proteins like chicken or fish.
A Recipe That Delivers on Every Level
This quinoa salad with radishes, currants, and mint proves that healthy eating doesn’t have to be boring. With its anti-inflammatory properties and bright, bold flavors, it’s a dish that supports your health while delighting your taste buds.
Prioritize your health and treat yourself to a salad that’s as good for your body as it is for your palate.
Anti-Inflammation Quinoa Salad with Radishes, Currants, & Mint
Equipment
- Sharp knife for slicing vegetables
- Large mixing bowl
Ingredients
- 6 cups cooked quinoa rainbow, white, or red, cooled
- 1/2 cup Garlic-Lemon Vinaigrette
- 1/2 cup currants
- 1/2 cup thinly sliced green onions white and light green parts
- 5 radishes thinly sliced
- 2 carrots peeled and cut into 1/4-inch matchsticks
- 3 Tbsp finely chopped mint
- 1 Tbsp lemon juice
- 1/2 cup toasted pine nuts or cashews
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the quinoa with 1/3 cup of the garlic-lemon vinaigrette. Add the currants, green onions, radishes, carrots, mint, lemon juice, and nuts. Mix gently with a spoon.
- Season and Adjust: Taste the mixture and adjust seasoning by adding up to 1/2 teaspoon of kosher salt and a fresh grinding of black pepper.
- Rest and Serve: Allow the salad to rest at room temperature for up to 6 hours for flavors to meld. Before serving, stir in the remaining vinaigrette and mix thoroughly.
Notes
- To enhance the anti-inflammatory properties, consider using extra virgin olive oil in the garlic-lemon vinaigrette.
- Add turmeric or a pinch of cayenne for an extra anti-inflammatory boost.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.