Saffron quinoa with dried cranberries and almonds

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Saffron quinoa with dried cranberries and almonds

Here is a recipe for a typical Persian side dish, cooked here with soft quinoa as a replacement for traditional rice. In Persian cuisine, it is mainly used for its manifesting virtues thanks to its stimulating power on the liver. Grinding and soaking saffron in hot water brings out all its flavor and color. The naturally sweet flavor of coconut oil pairs well with dried cranberries and almonds for a dish rich in flavor and color! 

 

 

Saffron quinoa with dried cranberries and almonds

Makes 4 servings 

 

 

  • 1/4 teaspoon of saffron threads 
  • 3 tablespoons of coconut oil, divided
  • 1 1/2 cups oforganic natural almonds trenches
  • 1 teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 1 3/4 teaspoons salt, divided
  • 1 medium onion, chopped
  • 2 cups of quinoa
  • 1 1 / 2 cup of organic dried cranberries

 

Preparation

  1. Mash the saffron, with the handle of a wooden spoon (or mash it between your fingers) in a small bowl until a powder forms. Add 1 tablespoon of hot water. Turn gently; set aside to steep.
  2. Heat 1 tbsp. tea oil in a large saucepan over medium-high heat. Add the almonds, cinnamon, cayenne pepper and 1/4 tsp. salt tea.
  3. Cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Transfer the almonds to a small bowl; reserve the oil in the pot. Use a spoon with holes to collect the almonds from the pan.
  4. Heat the remaining oil in a saucepan over medium-high heat. Add onion and salt, reduce heat to medium and cook until onion is light brown and translucent, about 5 minutes.
  5. Add the quinoa and cook, stirring to coat, until fragrant and starting to brown, 1 to 2 minutes.
  6. Stir in 4 cups of water, cover the pot and bring to a boil.
  7. Reduce heat to low and simmer until the quinoa is cooked through and the water is absorbed, 20 to 30 minutes.
  8. Remove from heat, sprinkle with dried cranberries, cover and let stand 10 minutes.
  9. Combine the quinoa in a bowl with the saffron water until coated. Garnish with toasted almonds.


Bon appétit!

 

Caroline 
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  • Caroline Bisaillon
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