recipes

Starters

Quinoa salad with vegetables and Zespri Green kiwifruit

A recipe rich in flavor and high in nutrients, such as vitamin C. Make your dishes colourful and healthy with this easy-to-prepare starter.

This is a recipe rich in fibre with high vitamin C content, and a good source of potassium and a natural source of folic acid.

Serves 4
Cooks in 40 min.
Difficulty
Recipe appropriate for
Vegetarians
Celiacs
Lactose intolerance
Nutrition per serving
Calories438.1322%
Fat17.79g25%
Saturates2g10%
Protein15.48g31%
Carbs52.37g17%
Sugar15.32g17%
Fibre11.82g39%
Folate98.72μg25%
Potassium1mg0%
Vitamin C66.99mg89%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 300 g quinoa
  • 250 g pumpkin
  • 1 courgette
  • 2 Zespri Green kiwifruit
  • ½ pomegranate
  • 50 g toasted sliced almonds
  • 12 basil leaves
  • several chives
  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Pepper
  • Salt

Method

  1. Cook the quinoa in a pot of boiling water for 20 minutes. Drain and set aside.
  2. Remove the peel and seeds of the pumpkin and cut into cubes. Clean the courgette and cut into cubes. Cook the pumpkin in a pot of salted boiling water for 15 minutes. 1 minute before it is finished, add the courgette cubes. Drain and set aside.
  3. Prepare a vinaigrette by mixing the oil, vinegar, chopped herbs and a pinch of salt and pepper.
  4. Peel and slice the Zespri Green kiwifruit. Remove the seeds from the pomegranate.
  5. Put the quinoa on a platter and add the pumpkin and courgette. Top with the kiwifruit slices, pomegranate and sliced almonds. Dress the mixture with the herb vinaigrette. Serve it right away.

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