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Anti-Inflammation Quinoa Salad with Radishes, Currants, & Mint

This anti-inflammation quinoa salad combines the wholesome benefits of quinoa with the sweetness of currants, the crunch of radishes and carrots, and the refreshing zest of mint.
The garlic-lemon vinaigrette enhances its vibrant flavors while supporting an anti-inflammatory diet, making it both delicious and healthful.
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Prep Time 20 minutes
Course Salad
Cuisine Mediterranean, Middle Eastern
Servings 4

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.
Keyword anti-inflammation, anti-inflammatory quinoa recipe, gluten-free anti-inflammatory salad, healthy grain salad recipes,, mint and quinoa recipes, quinoa salad ideas
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