Goldenberry Quinoa Salad with an Orange Vinaigrette

Goldenberry Quinoa with an Orange VinaigretteOne of the things I love most about quinoa is it’s versatility. You can add just about any kind of herb, dressing, fruit or vegetable and have it feel like a completely new dish. Plus, it’s super high in protein which makes it a great staple in any vegan or vegetarian diet.

This quinoa salad also features goldenberries, a sweet-tart fruit grown in the Andes. Considered a “superfood” because they are so nutrient dense, golden berries are 16% protein, and contain high levels of bioflavanoids, carotene, and vitamins A & C. You can also add them to your trail mix, oatmeal,  or just snack on them alone!

If you have trouble finding goldenberries in your local supermarket or health-food store, they can be easily purchased online. Alternately, you can replace them in this recipe with golden raisins, cranberries or chopped apricots.

Goldenberry Quinoa Sald with an Orange Vinaigrette
Author: Briana Ryan
Prep time:
Cook time:
Total time:
Serves: 4 – 6
  • For the potatoes
  • 1 ½ cups peeled sweet potato, cut into ½ inch squares
  • 1 tablespoon coconut oil
  • 1-2 garlic cloves, minced
  • salt & pepper to taste
  • For the quinoa
  • 1 c. quinoa
  • 2 c. water
  • 3 T. minced shallots
  • 1/2 cup goldenberries, chopped coarsely (you can use raisins, cranberries or chopped apricots in place of the goldenberries if you don’t have access to them)
  • For the dressing
  • ¼ cup extra virgin olive oil
  • 1 orange, zested then cut in half using the juice of one half and then chopped pieces of the other half
  • 1 tsp maple syrup (you can sub using honey)
  • 1 t. ground cumin
  • ½ tsp ground coriander
  • salt and pepper to taste
  • For garnish
  • 1/3 c. toasted pine nuts or sliced almonds
  • handful of chopped parsley & fresh mint
To cook the potatoes
  1. Preheat your oven to 400 degree F
  2. Line a baking sheet with parchment paper
  3. While your oven is preheating, peel and cut your sweet potatoes into ½ inch pieces.
  4. Place potatoes in a bowl and drizzle 1T of coconut oil over them along with a few pinches of salt and pepper then massage the oil in.
  5. Lay them out onto the baking sheet and bake for 20 minutes. Mush them around a bit and then bake for another 15-20 minutes depending on how crunchy you like them.
To cook the quinoa
  1. Rinse your quinoa in 3 changes of water until the water becomes clear.
  2. Then, in a medium sized saucepan (about 2 qts) over medium high heat, toast your quinoa for about 3-5 minutes, stirring occasionally.
  3. While your quinoa is toasting, mince the shallots and coarsely chop the goldenberries.
  4. Add water, shallot, and godenberries to the quinoa. Bring to a boil, cover, and reduce heat to low; cook for about 12-15 minutes or until the water has evaporated.
  5. Once it’s finished cooking, let it sit for 5 minutes and then fluff with a fork.
To make the dressing
  1. While the quinoa & potatoes are cooking, prep your dressing and garnishes.
  2. Rinse and chop the parsley and mint then set aside.
  3. Grate the orange peel and then cut the orange in half. Squeeze the juice out of one half then remove the pieces from the other half and chop into bite-size pieces.
  4. Using a mason jar, add your oil, maple syrup, the orange juice & pieces, and the spices and shake up and set aside.
  5. If your pine nuts aren’t already toasted, toast them in a skillet until they become fragrant and begin to turn golden and brown in spots.
To assemble the salad
  1. Put the quinoa in a medium sized bowl, pour in the dressing and toss to combine. Add in your sweet potatoes, parsley, mint and pine nuts and toss again.


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