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Roasted Black Radish and Grape Quinoa


  • 1 cup dried quinoa
  • 1 large shallot, sliced
  • 4 large black radishes, trimmed and peeled
  • 2 cups sliced black globe grapes
  • 5+ tablespoons olive oil, divided
  • 1 1/2 teaspoons sea salt, divided
  • zest of 1 lemon, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup flat leaf parsley, minced


Preheat the oven to 400 degrees.

Prepare rinsed quinoa in salted water according to instructions.

Add a generous drizzle olive oil to a small skillet and heat over medium heat. Add the sliced shallot and a pinch of salt and cook for 2 minutes. Turn heat to low and allow the shallots to caramelize while you prepare the other components. Stir occasionally.

Trim the radishes, halve, and cut into approximately 1/4 inch thick half moon slices. Place in a book and coat with 3 tablespoon olive oil and 1 teaspoon sea salt. Divide slices between two rimmed baking sheets, and roast. After 15 minutes, remove from oven and flip the slices. Roast for another 10 - 15 minutes or until the edges have crisped and the radish flesh is tender.

Meanwhile, toss the grapes with a drizzle of olive oil and a teaspoon of lemon zest, and spread on a smaller rimmed baking sheet. Roast grapes for 10 minutes.

Whisk together the lemon juice, remaining zest, Dijon, and a pinch of sea salt. Whisk in 3 tablespoons olive oil until emulsified.

Toss two-thirds of the dressing with the quinoa, shallots, and parsley. Fold in the roasted black radishes and grapes. Taste, adjust dressing or salt levels as needed, and serve.

Adapted from Brooklyn Supper

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