Remove the stem, pith and seeds from the bell pepper and finely dice. Remove the seed from the tomato and finely dice also.
Take a large mixing bowl. Place the cooked kaniwa, diced bell pepper, diced tomato, goji berries, cranberries and pistachio in side and give a good mix.
To prepare the citrus vinaigrette place the cider vinegar, Dijon mustard, honey and orange juice in a small mixing bowl and whisk together until combined. Slowly add the olive oil and whisk quickly until combined.
Pour the citrus vinaigrette into the salad, mix well and serve.