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
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
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