Quinoa is a complete protein containing all nine essential amino acids, double the fiber of most other grains, and significant amounts of iron, lysine, magnesium, riboflavin, and manganese. By cooking it in tea, its nutty flavor is drawn out and mingled beautifully with spices and herbs.
For something fresh and light, cook quinoa in a strong mint tea, then toss it with grated Feta cheese, baby peas, and a sprightly lemon dressing.
Turn a traditional lunchtime rice bowl into something filled with nutrients by substituting the rice for quinoa and cooking it in Autumn Glow tea, heady with apples, cinnamon, raspberry, rosehips, and hibiscus. Toss with a light but zesty lime cumin dressing and fold in creamy roasted pumpkin, black beans, and mango for a hint of sweet.
If you're craving a salad that packs a punch, try topping a platter of arugula or spinach with slices of pear, apple, mango, and red onion, then add a dollop of quinoa cooked in chai and studded with raisins. Drizzle with a sweet apple dressing and savor the mix of spices and the aromatic flavors of harvest fruits.
Minted Quinoa with Feta and Baby Peas
Serves two
Ingredients:
- 1 cup quinoa
- 2 cups strong mint tea
- 1/4 cup grated Feta cheese
- 1/2 cup baby peas
- juice of one lemon (2 teaspoons)
- 4 teaspoons extra virgin olive oil
- salt and pepper to taste
Preparation:
In medium saucepan, stir together quinoa and mint tea. Bring to boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15-20 minutes.
While quinoa cooks, whisk together lemon juice, olive oil, salt, and pepper. Set aside.
Remove quinoa from heat and fluff lightly with a fork. Stir in remaining ingredients and toss gently until dressing is distributed evenly.
Serve warm or chill in fridge and serve cold.
Autumn Glow Quinoa with Roasted Pumpkin, Black Beans, and Cilantro
Serves four
Ingredients:
- 2 cups quinoa
- 4 cups strong Autumn Glow tea
- 1 cup roasted pumpkin, cubed
- 1 cup black beans, cooked, rinsed, and drained
- 1 fresh mango, diced (or canned mango, drained and diced)
- 1/4 cup fresh cilantro, chopped
- juice of two limes (about 2 Tablespoons)
- 1/4 extra virgin olive oil
- 1/2 teaspoon cumin
- salt and pepper to taste
Preparation:
In medium saucepan, stir together quinoa and Autumn Glow tea. Bring to boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15-20 minutes.
While quinoa cooks, whisk together lime juice, olive oil, cumin, salt, and pepper. Set aside.
Remove quinoa from heat and fluff lightly with a fork. Stir in remaining ingredients and toss gently until dressing is distributed evenly.
Serve warm or chill in fridge and serve cold.
Chai Quinoa over Harvest Salad
Serves Four
Ingredients:
- 2 cups quinoa
- 4 cups strong chai
- 1/4 cup raisins (optional)
- 1 bunch arugula, spinach, or lettuce
- 1 mango, sliced
- 1 pear, peeled and sliced
- 1 apple, peeled and sliced
- alfalfa sprouts
- 1/2 red onion, sliced thinly
- 1/4 cup mayonnaise
- 2 Tablespoons apple juice
- drizzle of honey
- pinch of cinnamon
- pinch of salt
Preparation:
In medium saucepan, stir together quinoa, chai, and raisins, if using. Bring to boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15-20 minutes.
While quinoa cooks, whisk together mayonnaise, apple juice, honey, cinnamon, and salt. Set aside.
Remove quinoa from heat and fluff lightly with a fork. Let cool.
Divide lettuce among four plates. Top with mango, pear, apple, and red onion, a scoop of Chai quinoa, and a sprinkle of alfalfa sprouts.Drizzle with dressing and serve immediately.
Photo Credits: Maurice Chédel, tomatoes and friends, and Lablascovegmenu.
