INGREDIENTS
- 100 g baby spinach
- 100 g red quinoa
- 100 g haricot beans (cooked)
- 1/2 cucumber
- 2 Zespri Green kiwifruit
- a few leaves of fresh mint
- 20 cherry tomatoes
- 4 tablespoons soya sauce or a pinch of salt
- 1/2 lemon (optional)
- 4 tablespoons olive oil
- Pepper
METHOD
Rinse the quinoa in a fine strainer until the water runs clear. Drain and put into a pot with double the volume of water and a bit of salt. Bring to the boil, cover and cook on low heat until the water is absorbed, approximately 15-18 minutes. Set aside.
Peel and dice Zespri Green kiwifruit. The combine with mint cut into thin strips. Wash and thinly slice the tomatoes. Peel and dice the cucumber. Combine with the quinoa and beans. Dress with oil, soya sauce, lemon juice and pepper to taste. Combine well.
Put the mixture of quinoa and beans into 4 tall jars and cover with the tomato. Add kiwifruit and mint, and then top with spinach. To finish, close and keep in a cool place until ready to eat.
