Gluten-Free Recipe: Spirulina Superfood Quinoa Salad

Founder of Thyroid Yoga® By Fern Olivia
Founder of Thyroid Yoga®
Fern Olivia is a speaker and influencer on the power of integrative medicine, yoga, and holistic lifestyle practices. She graduated Cum Laude from Syracuse University with a degree in Biomedical Engineering and Entrepreneurship & Emerging Enterprises.

One of the secrets to healthy eating that I share with my clients is to prepare a large batch of quinoa during the weekend and use it to make healthy meals all week. Once you have that, the possibilities are endless.

One serving of my spirulina quinoa packs in vitamin C, iron, magnesium, protein, vitamin E, B-complex vitamins, and soluble and insoluble dietary fiber. Fennel supports healthy digestion, cucumber provides hydration, coconut is an anti-inflammatory and anti-fungal, and the goji berries are packed with iron and vitamin C.

Get revved up and live your healthiest, most radiant, vibrant, plant-based life!

Superfood Spirulina Quinoa with Goji Berries, Fennel, and Shredded Coconut

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes (to cook quinoa)

Total time: 35 minutes


  • 2 cups quinoa, prepared
  • 2 Tbsp. spirulina powder (I use Hawaiian Spirulina Pacifica)
  • Juice of 1 lime
  • 2 Tbsp. coconut aminos
  • 1 organic cucumber, sliced thinly
  • 1 tsp. pink Himalayan sea salt
  • 1 organic fennel bulb, sliced thinly
  • 1/4 cup organic dried goji berries
  • 1/4 cup organic raw shredded unsweetened coconut flakes


Cook your quinoa according to package directions. Soak 2 cups of dried quinoa for several hours or overnight, rinse well and add to 4 cups of boiling water in a large pot. Reduce heat and let simmer for 10 - 15 minutes. Stir periodically. Turn heat OFF. Put lid on pot and let quinoa absorb water and become fluffy.

Allow quinoa to cool.

Thoroughly mix 2 Tbsp. spirulina powder into 4 cups of cooled, prepared quinoa.

Fluff quinoa and add in juice of one lime and coconut aminos. Add Himalayan sea salt, to taste.

Soak goji berries in 1/2 cup warm filtered water for a few minutes, then strain. This makes the dried berries easier to digest.

Add sliced cucumber and fennel.

Mix everything well and top with raw shredded unsweetened coconut and goji berries.


Leftovers can be refrigerated for several days. This dish tastes great cold or at room temperature.

It's easy to pack for lunch — mason jars are great for transporting dishes like this!

Fern Olivia
Fern Olivia
Fern Olivia is a speaker and influencer on the power of integrative medicine, yoga, and holistic...
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Fern Olivia
Fern Olivia
Fern Olivia is a speaker and influencer on the power of integrative...
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