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Zespri Kiwi Quinoa Holiday Stuffing

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    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
    1/4 cup fresh thyme, minced
    2 stalks celery, sliced
    1/2 cup water
    1 cup toasted hazelnuts
    2 Zespri SunGold kiwifruit, peeled and diced
    1/2 large pear, diced
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    Salt and pepper, to taste

Preheat oven to 350 degrees 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, kiwi, pear, cinnamon, and ginger. Season with salt and pepper to taste and serve.

Recipe contributed by Melissa Halas-Liang of SuperKids Nutrition

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