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Green Tea Pomegranate Infused Quinoa with Roast Pumpkin

Never cooked with tea before? Try it today! Substituting water for tea to cook grains is a great way to include more antioxidants in your food. The English Tea Shop’s Green Tea Pomegranate adds a zesty pomegranate flavour to quinoa, with the additional health benefits from the Organic and Fairtrade green tea.

Serves:

4

Dietary labels:

Organic, Vegetarian, Vegan*, Gluten free

Ingredients

500g Organic Pumpkin, cut into 2.5cm cubes

Flannerys Own Organic Olive Oil

1 cup Flannerys Own Certified Organic Quinoa Grain (black)

3 tea bags English Tea Shop Green Tea Pomegranate

1 ½ - 2 cups boiling water

150g Absolute Organic Certified Organic Greek Feta*, cubed

1 large handful Organic Rocket, washed

Optional: Organic Sunflower Seeds, to serve

*substitute for tofu if you are vegan friendly.

Method

  • 1. Preheat the oven to 200C fan forced. Place pumpkin on a lined baking tray, drizzle with olive oil. Place in the oven to roast for 20 – 25 minutes, turning once.

  • 2. Rinse quinoa under cold water in a strainer until water runs clear.

  • 3. Brew the tea bags in boiling water in a medium saucepan for 5 minutes, remove tea bags, then add the rinsed quinoa. Cook as per instructions.

  • 4. Transfer to a large plate, top with roasted pumpkin, Greek feta, rocket and sunflower seeds.

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