Red Tea Quinoa with Apples, Goat Cheese and Pecans

Serve as a warm side dish or as a cold salad, either way the quinoa is flavourful and fragrant because it’s cooked in red tea instead of plain water. tossed in a honey-lemon tea dressing for a satisfying main dish.

Tetley Red Tea Vanilla Quinoa

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 hours
Serves: 4

Ingredients

  • 1 3/4 cups (425 mL) - water
  • 6 bags - Tetley Red Tea (Rooibos) Vanilla
  • 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. Add tea bags and remove from heat. Steep, covered, for 5 minutes. Squeeze the tea bags to release as much liquid as possible; discard.
  2. Stir in quinoa and salt. Bring to a simmer. Reduce heat to low. Cook, covered for 15 to 18 minutes or until quinoa is tender and has absorbed all the liquid. Let stand, covered for 15 minutes.
  3. Meanwhile, whisk oil with vinegar, honey, mustard and pepper in large bowl until combined. Stir in apple, celery, shallot and parsley. Fluff quinoa with fork and toss with apple mixture. Stir in pecans and cranberries. Divide among 4 plates. Sprinkle with goat cheese. Serve warm or cold.

Tetley Tips

  • Substitute crumbled feta cheese for the goat cheese if desired.

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.