Saffron Quinoa with Seasonal Vegetables
From guest chef at Rancho La Puerta, Jill Nussinow
Quinoa is actually a seed, not a grain, and is a wonderful protein source for vegans and vegetarians. It’s easy to digest, and high in fiber, so it also makes a great option for carb-loving people who don’t want the “bloat” they get from rice and pasta.
Preparation
1. Heat saucepan over medium heat.
2. Add olive oil and then onion and garlic. Saute for a few minutes. Add quinoa and toast it.
3. Add saffron and the soaking water. Add the broth. Stir and bring to a boil. Cover and reduce to a simmer. Let simmer for 12 minutes on the heat.
4. Remove from the heat and add vegetables. Replace cover and let sit for 5 minutes.
5. Check to be sure the quinoa is cooked through. (it will have little white rings). Stir and add the olives and herbs.
6. When ready to serve, add olive oil, and lemon juice and toss.
