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.
