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