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Quinoa and Goji Berry Salad

AuthorJackie DeKnockCategory,

The best Quinoa Salad that I’ve ever tasted as well…and no, I’m not just saying that…true story!

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Yields1 Serving
Quinoa and Goji Berry Salad:
 1 tablespoon olive oil
 4 green onions, sliced
 1 garlic clove, minced
 1 cup quinoa
 2 cups water
 ½ cup raw pepitas (pumpkin seeds)
 ¼ cup toasted chopped pistachios
 ½ cup goji berries
 ¼ cup dried apricots, finely diced
 1 red pepper, finely diced
 1 tablespoon fresh parsley, coarsely chopped
 2 tablespoons cilantro, coarsely chopped
 3 tablespoons fresh mint, coarsely chopped
 ½ cup crumbled Feta cheese
 2 small apples (Macintosh or Golden Delicious), peeled and finely diced
Honey-Curry Vinaigrette:
 1/2 cup olive oil
 4 tablespoons red wine or apple cider vinegar
 1 tablespoon honey
 1/4 teaspoon curry powder
 1/4 teaspoon onion powder
 1/8 teaspoon lemon zest – ½ lemon
 1/8 teaspoon garlic powder
 1/8 teaspoon sea salt, or to taste
 1/8 teaspoon freshly ground black pepper, or to taste
Quinoa and Goji Berry Salad:
1

Rinse quinoa thoroughly by running fresh water over the quinoa and draining.

2

In a medium skillet, heat the olive oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes 2 Minutes or until soft. Add the pre-soaked quinoa and continue to sauté for another minute or so, add water and bring to a boil, then reduce heat and simmer until all of the water is absorbed about 10-15 minutes 10 Minutes. When done, the grains will be translucent and the outer germ layer will separate. You will end up with approximately 2 cups of cooked quinoa.

3

Prepare other ingredients: lightly toast pistachios in a dry skillet (watch closely), finely chop apricots and red pepper, chop parsley and cilantro (leave stalks on), stack mint leaves, roll and slice into 'ribbons' (term chiffonade), crumble Feta with your fingers and finally dice apples! Now that was quick wasn't it?!

4

Place quinoa in a bowl and add other ingredients, toss well. Mix vinaigrette and then mix salad well.

Honey-Curry Vinaigrette:
5

Pour all ingredients in mixing bowl whisk together until well blended. (Yield 1 cup)

Rinsing quinoa is recommended just prior to cooking to wash away naturally occurring bitter tasting saponins that remain after processing. Double or triple your recipe as this freezes really well - portion it and freeze it for future delicious meals.

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Ingredients

Quinoa and Goji Berry Salad:
 1 tablespoon olive oil
 4 green onions, sliced
 1 garlic clove, minced
 1 cup quinoa
 2 cups water
 ½ cup raw pepitas (pumpkin seeds)
 ¼ cup toasted chopped pistachios
 ½ cup goji berries
 ¼ cup dried apricots, finely diced
 1 red pepper, finely diced
 1 tablespoon fresh parsley, coarsely chopped
 2 tablespoons cilantro, coarsely chopped
 3 tablespoons fresh mint, coarsely chopped
 ½ cup crumbled Feta cheese
 2 small apples (Macintosh or Golden Delicious), peeled and finely diced
Honey-Curry Vinaigrette:
 1/2 cup olive oil
 4 tablespoons red wine or apple cider vinegar
 1 tablespoon honey
 1/4 teaspoon curry powder
 1/4 teaspoon onion powder
 1/8 teaspoon lemon zest – ½ lemon
 1/8 teaspoon garlic powder
 1/8 teaspoon sea salt, or to taste
 1/8 teaspoon freshly ground black pepper, or to taste

Directions

Quinoa and Goji Berry Salad:
1

Rinse quinoa thoroughly by running fresh water over the quinoa and draining.

2

In a medium skillet, heat the olive oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes 2 Minutes or until soft. Add the pre-soaked quinoa and continue to sauté for another minute or so, add water and bring to a boil, then reduce heat and simmer until all of the water is absorbed about 10-15 minutes 10 Minutes. When done, the grains will be translucent and the outer germ layer will separate. You will end up with approximately 2 cups of cooked quinoa.

3

Prepare other ingredients: lightly toast pistachios in a dry skillet (watch closely), finely chop apricots and red pepper, chop parsley and cilantro (leave stalks on), stack mint leaves, roll and slice into 'ribbons' (term chiffonade), crumble Feta with your fingers and finally dice apples! Now that was quick wasn't it?!

4

Place quinoa in a bowl and add other ingredients, toss well. Mix vinaigrette and then mix salad well.

Honey-Curry Vinaigrette:
5

Pour all ingredients in mixing bowl whisk together until well blended. (Yield 1 cup)

Notes

Quinoa and Goji Berry Salad
IngredientsDirections

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