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An homage to one of my favorite sides at Hillstone, this quinoa salad is slightly sweet, crunchy and juicy..the perfect crispy counterpoint to the luscious Thanksgiving classics!

2 cups white organic quinoa, cook as directed on package
1/4 cup dried currants
1/2 cup radishes, thinly sliced
1 bunch of fresh mint
1/2 cup crushed almonds
1 cup English peas 

Dressing:
1/4 cup olive oil
2 tablespoons maple syrup
Juice of 1 lemon
Sea salt and pepper to taste

 

Combine all ingredients in a large bowl. Toss with dressing and serve!

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