New Zealand Spinach is not a true spinach but a warm season alternative to regular spinach. It thrives in hot weather and will not bolt or get bitter like true spinach. It has similar flavor and texture properties to spinach and is cooked like spinach. New Zealand Spinach does have a high oxalate content - it contains antioxidant carotenoids that are responsible for much of its nutrition. Because of the form they are in, it is harder for the body to digest them. By blanching the leaves, the nutrients can be converted to a form the body can easily absorb. New Zealand Spinach is valued because of its high vitamin C content. It is a good source of vitamin A, vitamin B1 and vitamin B2 and is low in fat and fiber content. Use New Zealand Spinach raw as a salad green or in any of your favorite spinach dishes, like this:Quinoa Stir-Fry with Spinach and Walnuts:
- 1 cup quinoa
- 2 tbsp extra-virgin olive oil
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 1/2 cup walnut pieces
- 1 bag (6 oz.) fresh baby spinach or New Zealand Spinach
- 1 cup grape or cherry tomatoes
- 1/2 cup freshly grated parmesan cheese
- Torn fresh basil leaves (garnish)
- Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mess strainer and drain well.
- Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Heat to a boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
- Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
- When quinoa is cooked, add spinach and tomatoes to skillet. Stir-fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serve warm. Enjoy!
.jpg)
.jpg){kind=link}