Quinoa Power Bowl

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients

Power Bowl

•  4 Pure Peppermint Tea tea bags
• 1 cup (250 mL) quinoa
• 1/2 tsp (2 mL) salt
• 1 1/2 cups (375 mL) small broccoli florets
• 1 cup (250 mL) chopped cucumber
• 1 ripe avocado, peeled, pitted, and sliced
• 1 medium beet, cooked and sliced

Herb Vinaigrette 

• 2 tbsp (30 mL) extra-virgin olive oil
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) maple syrup
• 1 tsp (5 mL) chopped fresh mint
• 1 tsp (5 mL) minced fresh gingerroot
• 1/2 tsp (2 mL) salt
• 1 tsp (5 mL) each chopped fresh cilantro and parsley
• 1/3 cup (75 mL) Greek yogurt (optional)

Directions

Power Bowl

1. In saucepan, bring 2 1/2 cups (625 mL) water to boil over medium-high heat.
2. Remove from heat; steep tea for 5 minutes. Remove tea bags and discard.
3. Reserve 1/3 cup tea (75 mL) for vinaigrette; set aside.
4. Return saucepan to heat; add quinoa and salt. Bring to boil; reduce heat to low. Cover and cook for about 15 minutes or until liquid is absorbed and quinoa is tender.
5. Remove from heat; cover and let stand for 5 minutes. Fluff with fork.
6. Divide quinoa among bowls. Top with broccoli, cucumber, avocado, and beet slices.

Salad

1.  Meanwhile, whisk together reserved tea, oil, lime juice, maple syrup, mint, ginger, and salt.
2. Stir in cilantro and parsley, drizzle over power bowls. Top with dollop of yogurt (if using). 

Tips

• Try this recipe using our Live Cool Tea.