Main dishes

Quinoa salad with Zespri Green kiwifruit and beans

Enjoy a tasty, nutritious meal whenever and wherever you want with this salad. It is easy to make and take with you.  If you put the leaves on the top of the glass jar, you'll have a salad that looks like it was just made.


Recipe rich in fibre with high in vitamin C content. It is also a good source of potassium and a natural source of folic acid.

Serves 4
Cooks in 20 min.
Recipe appropriate for
Lactose intolerance
Nutrition per serving
Folic acid108.04μg27%
Vitamin C59.1mg79%
Of an adult’s reference intake
Ingredients Method


  • 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


  1. 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.

  2. 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.

  3. 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.

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