The unique flavour of Earl Grey tea enhances this colourful superfood salad. To ensure your salad is truly delicious, it is essential to use a fresh loose-leaf tea that is decidedly fragrant with the unmistakable citrusy aroma of bergamot oil. In addition, make sure you do not over-brew the tea—the perfect steeping time for Earl Grey is four to five minutes. Use one rounded teaspoon of loose-leaf tea for every cup of water.
1 cup (250 mL) uncooked quinoa
1 3/4 cup (435 mL) brewed Earl Grey tea
1 cup (250 mL) shelled and cooked edamame
2 spring onions, finely diced (whites only)
1 large mango, peeled, pitted, and chopped
5 Tbsp (75 mL) goji berries
1 tsp (5 mL) grated orange zest
1 cup (250 mL) baby spinach leaves (tear the larger leaves)
1 Tbsp (15 mL) orange juice
1/2 Tbsp (7 mL) fresh lemon juice
1 small garlic clove, peeled and minced
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) coconut palm sugar
3 1/2 Tbsp (50 mL) extra-virgin olive oil
Ground black pepper, to taste
Place quinoa in fine sieve and rinse thoroughly under cold running water, rubbing quinoa with your fingers. Transfer to medium saucepan. Add tea and bring to boil, reducing immediately to simmer. Cover and cook for 15 minutes or until quinoa is tender but still slightly crunchy. (Do not let it get mushy!) If tea has not been absorbed after cooking, drain quinoa thoroughly through fine sieve.
Place quinoa in medium bowl and allow to cool. Add edamame, onions, fruits, orange zest, and spinach; mix well.
For vinaigrette, in small bowl, mix juices, garlic, salt, and sugar. Slowly whisk in oil. Pour vinaigrette over quinoa salad, and season with black pepper to taste.
Each serving contains: 388 calories; 12 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 50 g carbohydrates (15 g sugars, 8 g fibre); 305 mg sodium
source: "Cooking With Tea", alive #368, June 2013
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