How to make Goldenberry Quinoa Orange Vinaigrette

The kitchen becomes a canvas of vibrant colors and fresh aromas as I embark on crafting a Goldenberry Quinoa Orange Vinaigrette. This dish is a celebration of contrasts, where the nutty quinoa meets the tart burst of goldenberries, all brought together by the zesty caress of an orange vinaigrette. On days when the body yearns for something light yet sustaining, or when the palate seeks a refreshing departure from the ordinary, this salad emerges as a culinary muse.

There’s a quiet satisfaction in rinsing the quinoa, watching it transform from tiny beads to fluffy grains ready to cradle the other ingredients. The goldenberries, with their sunlit hue and intriguing flavor, are like little jewels that add a playful tang to the ensemble. And then there’s the dressing—the freshly squeezed orange juice mingling with olive oil and a touch of vinegar—whisked together, it promises to enliven each bite with its bright, citrusy spark.

Choosing to make this salad feels like a commitment to both health and pleasure, a way to nourish the body while delighting the senses. It’s a dish that speaks of sunny days and light breezes, of meals that leave you feeling rejuvenated and content. Whether it’s to impress guests at a luncheon or to treat oneself to a solitary feast, the Goldenberry Quinoa Salad with an Orange Vinaigrette is a testament to the joy of eating thoughtfully, of savoring the harmony of flavors that nature so generously provides.

So let’s toast the quinoa, pluck the goldenberries, and zest the oranges. Let’s whisk, toss, and taste our way to a salad that’s as beautiful to behold as it is delicious to devour—a dish that’s sure to become a cherished addition to any table.

Goldenberry Quinoa Orange Vinaigrette

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Goldenberry Quinoa Salad with an Orange Vinaigrette

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Salad
Cuisine French
Servings 5 people
Calories 346 kcal


  • 1 Oven 
  • 1 medium sized bow


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

  • Preheat your oven to 400 degree F
  • Line a baking sheet with parchment paper
  • While your oven is preheating, peel and cut your sweet potatoes into ½ inch pieces.
  • 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.
  • 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

  • Rinse your quinoa in 3 changes of water until the water becomes clear.
  • Then, in a medium sized saucepan (about 2 qts) over medium high heat, toast your quinoa for about 3-5 minutes, stirring occasionally.
  • While your quinoa is toasting, mince the shallots and coarsely chop the goldenberries.
  • 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.
  • Once it’s finished cooking, let it sit for 5 minutes and then fluff with a fork.

To make the dressing

  • While the quinoa & potatoes are cooking, prep your dressing and garnishes.
  • Rinse and chop the parsley and mint then set aside.
  • 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.
  • Using a mason jar, add your oil, maple syrup, the orange juice & pieces, and the spices and shake up and set aside.
  • 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

  • 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.


Keyword Goldenberry, Orange, Quinoa

Cooking Tips

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  • Rinse quinoa thoroughly to remove any bitterness, ensuring its nutty flavor shines through.
  • Toast the quinoa lightly before cooking; this simple step deepens its flavor profile.
  • Balance the tartness of goldenberries with the sweetness of the orange vinaigrette, tasting as you go to achieve harmony.
  • Use freshly squeezed orange juice for the vinaigrette—it’s the soul of the dressing, offering vibrant freshness.
  • Let the salad rest before serving, allowing the quinoa to soak up the dressing and the flavors to meld beautifully.

Serving suggestion

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Serving Goldenberry Quinoa Salad with an Orange Vinaigrette is like unveiling a masterpiece of vibrant hues and fresh flavors. I delight in the act of spooning generous portions onto plates, the quinoa grains glistening under the citrusy sheen of the vinaigrette. The goldenberries add a pop of color and a burst of tangy sweetness that’s both surprising and satisfying.

I often choose to garnish with a sprinkle of chopped herbs or toasted nuts, which not only adds texture but also whispers of care and attention to detail. Presenting this dish is an invitation to a sensory journey, where each forkful is a discovery of nuanced flavors and the joy of eating something that feels good for the soul.

This salad is more than just a side; it’s a statement of intention, a choice to nourish with ingredients that are as delightful to the palate as they are beneficial to well-being. It’s a serving suggestion that brings people together, creating a shared experience of healthful indulgence and culinary delight.

Top 5 FAQs about Goldenberry Quinoa Salad with an Orange Vinaigrette

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  • What are goldenberries, and can I substitute them? Goldenberries, also known as Cape gooseberries or Physalis peruviana, are small, tart, and slightly sweet fruits encased in a papery husk. If they’re not available, you can substitute with other tart-sweet fruits like pomegranate seeds or dried cranberries for a different yet delightful taste.
  • How do I cook quinoa perfectly for a salad? For fluffy quinoa, rinse it under cold water to remove the saponins, which can cause bitterness. Use a 1:2 ratio of quinoa to water, bring to a boil, then simmer covered for about 15 minutes until the water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
  • Can I make the orange vinaigrette ahead of time? Absolutely! Preparing the vinaigrette in advance allows the flavors to meld together beautifully. Store it in an airtight container in the refrigerator, and give it a good shake or whisk before drizzling over the salad.
  • Is this salad suitable for meal prep? Yes, it’s great for meal prep! Keep the dressing separate and add it just before serving to maintain the freshness and texture of the salad. The quinoa and goldenberries can be mixed and stored in the fridge for several days.
  • How can I add protein to this salad? To increase the protein content, consider adding chickpeas, grilled chicken, tofu, or a sprinkle of hemp seeds. These ingredients complement the flavors of the salad while providing a satisfying protein boost.

In conclusion, the Goldenberry Quinoa Salad with an Orange Vinaigrette is a dish that captures the essence of vibrant, healthful eating. Each forkful is a celebration of textures and flavors, from the nutty quinoa to the tart goldenberries, all brought together by the bright and zesty orange vinaigrette. This salad is not just nourishment for the body but also a feast for the eyes and a delight for the palate.

It’s a dish that speaks to the joy of combining fresh, wholesome ingredients with a touch of culinary creativity. The act of preparing and serving this salad is a gesture of care, whether for oneself or for loved ones, offering a refreshing and satisfying experience that can be enjoyed any day of the year.

The Goldenberry Quinoa Salad with an Orange Vinaigrette stands as a testament to the beauty of simple, natural foods and their ability to elevate our meals into moments of pure enjoyment. It’s a reminder that eating well can be both delicious and visually stunning, a true harmony of health and flavor.

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