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.
500g Organic Pumpkin, cut into 2.5cm cubes
Kunara Own Organic Extra Virgin Olive Oil
1 cup Kunara Own Organic Quinoa
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.
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.
Rinse quinoa under cold water in a strainer until water runs clear.
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.
Transfer to a large plate, top with roasted pumpkin, Greek feta, rocket and sunflower seeds.