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Lemon Saffron Quinoa


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  • 3 tablespoons butter
  • 1 finely chopped shallot
  • 1 cup quinoa
  • 1/4 teaspoon saffron threads
  • 3/4 teaspoon salt
  • 2 cups water
  • Fresh grated zest of one lemon
  • Juice of 1/2 a lemon
  • 1/4 cup shelled unsalted pistachios, chopped
  • 1/4 cup chopped fresh mint



Step 1

Melt the butter in a 2 or 3 quart saucepan over medium heat. Add the shallot and cook for a few minutes to soften. Add the quinoa and saffron, stirring to coat the grains. Cook until the quinoa begins to pop; add the salt and water. Bring to a simmer; lower the heat, cover the pan and cook about 20 minutes, or until the liquid is absorbed.

Remove the pan from the heat, stir in lemon zest, juice, pistachios and mint.


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