Autumn Quinoa Salad

Prep Time 45 minutes
Cook Time 25 minutes
Servings 6 people

A comforting and nutritious quinoa salad, perfect for the fall season.


How It's Made


  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 cup Organic White Quinoa
  • 1 lemon zest
  • 1 lemon lemon juice
  • 3/4 cup
  • a handfull of Organic Goji Berries
  • a handfull of Organic Cranberries, Sweetened with Apple Juice
  • 2 handfulls of fresh herbs of your choice (chives, italian parsely, mint)
  • sea salt and pepper to taste
  • olive oil to taste


  1. In a pot, cook the quinoa with 2 cups of cold water. Bring to boil, reduce heat and simmer for 15 to 20 minutes until all water is absorbed and quinoa is light and fluffy.
  2. Meanwhile, heat the oil over medium-high heat in a skillet. Add the onions and cook for 4 to 5 minutes. Reduce heat to medium and continue cooking a few minutes until onions are golden. Set aside.
  3. Rehydrate the goji berries by soaking them in a bowl of water for 5 minutes. Strain et set aside.
  4. Roughly chop your chosen herbs.
  5. Mix all ingredients in a bowl and season to taste.

This salad will keep for up to a week in a sealed container in the refrigerator.

Vanessa Labelle
Recipe By

Vanessa Labelle

As a graduate of the Culinary Nutrition Academy of Toronto, Vanessa Labelle spends her time as a nutrition coach while also teaching her clients how to cook and updating her blog Pomme et Sucre.