February 16, 2007

Quinoa With Saffron

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After reading about the many healthy qualities of quinoa I decided to serve it once or twice a week. I prepared it paella style with saffron, but meatless. I love its paella taste and with the added crunch of quinoa, it is super delicious. I did not even notice the absence of chicken, chorizo and prawns.

Quinoa with Saffron
1½ cups quinoa, washed and drained
¼ cups extra virgin olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 red or orange sweet bell pepper, chopped
1 small carrot, chopped
2½ cups chicken broth
1 teaspoon sea salt
a pinch of saffron
1 medium tomato, chopped
1 cup frozen petite sweet peas
  • In a non-stick pan, heat olive oil, add garlic, onions, carrots, and bell pepper, saute for 3 minutes. Add the quinoa and saffron, cook for 2 minutes, stirring to mix. Add the broth and bring to a boil. Turn heat down to medium-low and simmer for 10 minutes. Add tomatoes, continue simmering for 5 minutes. Add frozen peas and simmer for another 5 minutes.


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