Zespri SunGold Kiwi, Feta and Quinoa Salad
35 mins, 1 hour to cool
Serves 6
Snacks and Starters
INGREDIENTS
Salad
3 Zespri™ SunGold™ Kiwifruit, peeled and cut into bite-size pieces
1 1/3 cups chicken or vegetable stock, or reduced-sodium broth
1 cup quinoa
1/3 cup diced red bell pepper
1/4 cup sliced green onions
2 cups coarsely chopped baby spinach
1/2 cup Athenos Crumbled Feta Cheese, plus additional for garnish, if desired
Dressing
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon sea salt, or to taste
1 clove garlic, minced
Freshly ground pepper to taste
METHOD
- Rinse quinoa in a fine mesh strainer; drain well. Bring stock and quinoa to boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool.
- Whisk together all dressing ingredients in a large bowl. Add quinoa and toss well to coat. Stir in bell pepper and green onion; cover and chill for at least 1 hour. Stir in spinach and cheese
RECIPE TIP
Salad may be made 1 day ahead of serving. Add spinach and feta just before serving.