Saffron Quinoa with Seasonal Vegetables

By vdub

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup warm water
• pinch of saffron threads
• 2 tsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1/2 cup chopped broccoli
• 1/2 cup green onion (Holli’s addition)
• 3 tbsp chopped cured olives
• 1/4 cup chopped fresh herbs, like parsley, lemon verbena or dill
• Drizzle of olive oil and lemon juice

Details

Servings 1
Adapted from nutritionalstyle.com

Preparation

Step 1

Heat saucepan over medium heat. Add olive oil and then onion and garlic. Saute for a few minutes. Add quinoa and toast it. 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. Remove from the heat and add vegetables. Replace cover and let sit for 5 minutes.

Check to be sure the quinoa is cooked through. (it will have little white rings) . Stir and add the olives and herbs. When ready to serve, add olive oil, and lemon juice and toss.