Red quinoa with goji berries, macadamias and vanilla

This recipe first appeared on Sarah Wilson’ blog Tuesday Eats: a sugar-free breakfast idea!
February 22, 2011
‘What i eat’

How’s this. I post about how tough it is to eat breakfast when you’re on this sugar-free challenge. And hello! I’m emailed this rippa recipe. Randomly.

I met Samantha Gowing randomly a year or so ago. She’s a therapeutic chef who travels the world creating “Surf Spa Cuisine” for luxury hotels and spas. This is her “Emperor’s breakfast”…fit for kings. I asked Samantha to share a few tips about her health, and therapeutic cooking secrets:

  • I rarely eat processed foods such as flour and sugar as the refining process fragments the food into such a depleted state of energy and often unrecognisable to my digestive system.
  • I cook with coconut oil, red palm oil and unrefined olive oil and cook over a low heat whenever possible so as not to unleash those pesky free radicals.
  • My top tip is support your local market and avoid anything wrapped in plastic or tetrapacks.
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Red quinoa with goji berries, macadamias and vanilla

  • Author: Samantha Gowing



1 cup red quinoa (white is fine too…remember to rinse well)

2 cups water

1⁄4 cup macadamia nuts, roughly chopped, or almonds

1⁄4 cup goji berries (which contain sugar…but not so much)

1 vanilla pod, split and seeds scraped

2 teaspoon chia seeds

1 teaspoon ground ginger

Pinch cinnamon

½ lime, juice only

Yoghurt for serving if desired


  1. Cook the quinoa in 2 cups of water until boiling. Cover and simmer for 15 minutes.
  2. Transfer cooked quinoa to a mixing bowl, add goji berries, macadamia nuts, vanilla seeds, chia, ginger and cinnamon.
  3. Spoon into serving bowls, add a squeeze of lime and your favourite yoghurt.


Quinoa cooking tip: If all the water has not been absorbed, cover pot with a tea towel then place lid on top. The remaining moisture will dry, leaving lovely, fluffy quinoa.



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