Cooking quinoa in tea gives it a new flavour & provides an extra boost of antioxidants. A little preparation ahead of time is needed to make the tea but is well worth it.

2 cups Lemon Chiffon Rooibos Tea
(4 tsp. of TEA steeped in 2 1/4 cups boiling water until cool. Strain and measure 2 cups into a saucepan)
1 cup quinoa
1 tsp. turmeric powder

1 tsp. ginger
1/8 tsp. black pepper
1 cup grated carrots
1 can chickpeas (14 oz.) 1/2 cup dried cranberries

Dressing:
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. lemon juice

Stir quinoa and all the spices into the cooled tea in a saucepan and cook over medium heat until all the liquid is absorbed – approximately 15-20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with fork and leave to cool completely. Transfer the quinoa to a mixing bowl once cooled and stir in the remaining ingredients. Place in the refrigerator to cool completely. Great to eat plain or mix into some spinach to add protein and great flavour to a green salad. Note: you may want to have some extra dressing on hand if you find it a little dry especially if you leave it overnight.