Zespri Kiwi Quinoa Holiday Stuffing
MainsHouse PartiesChristmasFestive Seasons
INGREDIENTS
2 Zespri™ SunGold™ kiwifruit, peeled and diced
3 cups dry uncooked quinoa
6 cups low-sodium vegetable broth
2 cups baby spinach
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 yellow onion, diced
4 cloves garlic, minced
¼ cup fresh thyme, minced
2 stalks celery, sliced
½ cup water
1 cup toasted hazelnuts
½ large pear, diced
½ teaspoon cinnamon
½ teaspoon ground ginger
Salt and pepper, to taste
METHOD
- Preheat oven to 350°F and lightly grease a medium sized baking dish.
- Combine quinoa and broth in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently until liquid is absorbed, about 25-30 minutes.
- Remove from heat, cover, and let sit for 5 minutes. Stir in spinach and set aside.
- In a skillet over medium high heat, heat oil and butter. Toss in the onion and cook for 6-7 minutes, until softened and starting to brown.
- Add garlic, thyme, celery, and water, and cook until no more liquid remains, about 5 minutes. Remove from heat. In a large mixing bowl, mix together quinoa, onion and celery mixture, hazelnuts, Zespri kiwifruit, pear, cinnamon, and ginger.
- Season with salt and pepper to taste and serve.
Recipe contributed by Melissa Halas-Liang of SuperKids Nutrition