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Quinoa Winter Salad

Quinoa Winter Salad

Quinoa Winter Salad

Serves 6

1½ cups Kiwi quinoa , rinsed in cold water
3 cups Sabato chicken stock
Extra virgin olive oil (EVO)
400g orange kumara, peeled and cut into chunks
Sea salt and fresh ground black pepper
20ml Mas Portell Merlot vinegar
50ml Mas Portell clementine extra virgin olive oil
1 orange, zested and juiced
2 pears, cored and cut into thin wedges
50g Pinoli pine nuts , toasted
½ bunch picked watercress tips
1 small bunch fresh mint
80g Buchette Nostalgie

Preheat oven to 180°C.

Lightly toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.

Heat chicken stock in a saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes, until liquid is absorbed. Keep covered and rest for 5 minutes.

Toss kumara with EVO, season with salt and pepper and bake in the oven until lightly caramelised.

In a bowl whisk together Merlot vinegar, clementine oil and orange zest and juice.

Toss quinoa, kumara, pears, pine nuts, watercress, mint and cheese together in a separate bowl. Drizzle over the Merlot vinegar and clementine dressing and garnish with extra mint leaves.

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  • Pinoli Pine Nuts

    Pinoli Pine Nuts

    Premium Pinoli pine nuts from Marlborough, New Zealand. These pine nuts are distinctively long, ivory-coloured and with a satiny surface and a crisp bite, a key characteristic of fresh pine nuts. Pinoli pine nuts are nutritious and very versatile, due to their subtle flavour, which intensifies when dry-toasted.

    Toss through pasta, grains or salads. Delicious in meat stuffing or rubs.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 500g bag and a 200g bag

    Learn More
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  • Kiwi Quinoa

    Kiwi Quinoa

    This is the first crop of quinoa grown in New Zealand. Quinoa is a complete protein and is high in iron, magnesium, and fibre. Kiwi quinoa is grown using sustainable farming methods and is not processed or polished. It requires minimal rinsing, is easy to cook and has a sweet, nutty flavour and delicate texture.

    An excellent substitute for pasta and rice and can be used in much of the same way as whole grains.

    To cook:

    To cook 1 cup of quinoa, you need about 2 cups of liquid (water or stock). Heat the liquid in saucepan until simmering and then add the quinoa. Cover and reduce to a simmer for 10-15 minutes until the liquid is absorbed.

    Optional: Toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally before adding to the liquid.

    Gluten-free and dairy-free. Suitable for vegetarians and vegans.

    Learn More
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