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.Recipe appropriate for Nutrition per serving
- 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
- Cook the quinoa in a pot of boiling water for 20 minutes. Drain and set aside.
- 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.
- Prepare a vinaigrette by mixing the oil, vinegar, chopped herbs and a pinch of salt and pepper.
- Peel and slice the Zespri Green kiwifruit. Remove the seeds from the pomegranate.
- 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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