Rooibos Vanilla Quinoa

Beautiful food photography: large bowl of flavourful quinoa tossed in a tea-based dressing. Recipe made using Tetley Rooibos Vanilla tea.

Flavourful and fragrant quinoa is infused with our Rooibos Vanilla tea and then tossed in a tea-based dressing. Perfect as a warm side dish or as a cold salad.

Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Difficulty: Easy
Serves: 4

Ingredients

  • 1 3/4 cups (425 mL) water
  • 6 Rooibos Vanilla tea bags
  • 1 cup (250 mL) quinoa
  • 1/2 tsp (2 mL) salt
  • 1/4 cup (60 mL) olive oil
  • 3 tbsp (45 mL) apple cider vinegar
  • 2 tsp (10 mL) honey
  • 1 tsp (5 mL) grainy mustard
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1 granny smith apple cored and finely chopped
  • 1 rib celery finely chopped
  • 1 shallot finely chopped
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/4 cup (60 mL) chopped pecans
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) crumbled goat cheese

Directions

  1. Pour the water into saucepan. Bring to a boil.
  2. Add tea bags and remove from heat.
  3. Steep, covered, for 5 minutes.
  4. Squeeze the tea bags to release as much liquid as possible. Discard.
  5. Stir in quinoa and salt.
  6. Bring to a simmer.
  7. Reduce heat to low.
  8. Cook, covered for 15-18 minutes or until quinoa is tender and has absorbed all the liquid.
  9. Let it stand, covered for 15 minutes.
  10. Meanwhile, whisk oil with vinegar, honey, mustard, and pepper in large bowl until combined.
  11. Stir in apple, celery, shallot, and parsley.
  12. Fluff quinoa with fork and toss with apple mixture.
  13. Stir in pecans and cranberries.
  14. Divide among 4 plates.
  15. Sprinkle with goat cheese.
  16. Serve warm or cold.

Tips

  • Substitute crumbled feta cheese for goat cheese if desired.

Nutrition

Per serving: 440 calories, 23 g fat, 5 mg cholesterol, 277 mg sodium, 48 g carbohydrates, 5.5 g fibre, 16 g sugar, 8 g protein.