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Goji Berry and Kaniwa Salad

Servings 3


  • ½ cup cooked kaniwa baby quinoa ‎guide here
  • 1 red bell pepper
  • 2 to matoes
  • ½ cup dried goji berries
  • ½ cup dried cranberries
  • ¼ cup pistachios

for the citrus vinaigrette

  • 1 tablespoon cider vinegar
  • ¼ teaspoon Dijon mustard
  • 1 ½ teaspoons honey
  • ¼ cup fresh orange juice
  • 2 tablespoons olive oil


  • 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.