Sunflower Goji Quinoa Salad

This recipe takes flavours from a few continents - it's a warming salad, so great even on winter days...


1.5 cups of cooked & cooled quinoa (use 1/2 cup uncooked)
2 tbsp of dried goji berries, cranberries or currents
3 tbsp of olive oil
1/4 cup of sunflower seeds
Juice from one slice of fresh lemon
1 tsp each of fresh minced ginger, coriander, cumin, paprika & cinnamon
1-2 tbsp of sauteed minced jalapeno pepper - optional
Salt and pepper, to taste

*Please use organic & sprouted nuts/seeds when possible for greater nutrient density and improved digestion (and a happier planet!).


If you need assistance in how to cook quinoa, see previous quinoa recipe. Remember to allow the quinoa to cool before mixing with other ingredients below. Prepare goji berries but putting them in a small bowl with 4 tbsp of water, allow to soak for a 1/2 hour or so.

Add quinoa and all remaining ingredients into a bowl. When gojis are ready, remove from water and add into the bowl with other ingredients as well. Mix thoroughly and serve. Tip: don't throw out the goji water (if any remains) - it is full of great nutrients - drink it up as is, like a juice! (see ginger goji juice recipe here)

Makes about 2 servings. Double quantities as needed.


Gabrielle Eagles
Gabrielle Eagles