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