Matcha is a form of green tea that’s been enjoyed in China and Japan for hundreds of years. It’s rich in antioxidants called polyphenols, which protect against heart disease and cancer, regulate blood sugar, reduce blood pressure, and have antiaging properties.
Another polyphenol in matcha called EGCG has been shown to boost metabolism, and slow or halt the growth of cancer cells. All matcha falls into one of two categories: ceremony-grade and food-grade. While ceremony-grade is considered higher quality and should be used for drinking, the food-grade powder is intended for baking and cooking. This recipe uses matcha in the dressing for an extra nutritional punch.

Quinoa Salad With Matcha Chile Dressing

Serves 4
This is an extremely versatile salad. Instead of quinoa, you can use couscous or bulgur wheat, or try adding cubes of salty feta or smoked tofu.

  • 1 cup quinoa
  • 2 cups vegetable stock
  • 2 Tbs. olive oil
  • 1 red onion, diced
  • 1 large ripe avocado, peeled, pitted, and diced
  • 2 oz. arugula
  • handful of cilantro, chopped
  • small bunch of chives, snipped
  • salt and freshly ground blackpepper to taste
  • 2 Tbs. mixed pumpkin and sunflower seeds


  • juice of 1 lemon
  • ½ tsp. matcha powder
  • 1 small red chile, deseeded and finely chopped
  • few drops of runny honey
  • 4 Tbs. olive oil

1. Rinse quinoa under cold water and drain. Bring stock to a boil in a saucepan, and then add quinoa. Reduce heat, cover the saucepan, and simmer gently for 15 minutes until quinoa is tender and has absorbed most of the stock. When quinoa is cooked, the “sprouts” will pop out of the seeds.

2. Remove from heat and leave to steam in the pan for 6–8 minutes before draining the excess liquid. Fluff with a fork.

3. Stir in the olive oil, red onion, avocado, arugula, cilantro, and chives. Season with salt and pepper to taste.

4. To make the dressing: mix together the lemon juice and matcha powder until thoroughly mixed. Stir in chile and honey, then whisk in the oil.

5. Toss the quinoa salad in the dressing until completely coated. Sprinkle with the pumpkin and sunflower seeds and serve.


• Use orange juice in the dressing and add grated fresh ginger or crushed garlic.

• Most herbs work well, so substitute parsley, basil, or mint if you prefer.

• Add grilled or roasted vegetables, including asparagus, bell peppers, zucchini, and eggplant.

PER SERVING: 500 cal; 32g pro; 7g fat; 1g sat fat; 1,310mg sod; 78g carbs; 29g fiber; 18g sugars

Recipe reprinted with permission from The Book of Matcha © 2017 by Louise Cheadle and Nick Kilby, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. 

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