INGREDIENTS
Salad:
3 Zespri™ SunGold™ Kiwifruit, peeled and cut into bite-size pieces
1 cup quinoa
1 1/3 cups chicken or vegetable stock, or reduced-sodium broth
1/3 cup diced red bell pepper
1/4 cup sliced green onions
2 cups coarsely chopped baby spinach
1/2 cup Athenos Feta Cheese, crumbled, plus additional for garnish (if desired)
Dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
1 clove garlic, minced
Freshly ground pepper to taste
METHOD
Prep Time: 15 min
Cook time: 22 min
Chill time: 1 hr
Cook time: 22 min
Chill time: 1 hr
- 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, green onion, and kiwi; cover and chill for at least 1 hour. Stir in spinach and feta, top with additional feta for garnish, if deisred.
- Serve.
PRO TIP
Salad may be made one day ahead of serving. Add spinach and feta just before serving.
