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Arise & Shine

Spiced Saffron Quinoa


  • 1 ½ cups soaked and rinsed quinoa
  • 2 tbsp olive oil
  • 1 cinnamon stick
  • 7 whole cloves
  • 5 cardamom pods, if desired
  • 1 tsp fennel seed
  • ¼ tsp crumbled saffron threads
  • 5 tbsp almond milk~
  • Soaked almonds, sliced, to garnish
  • Pomegranate seeds or dried cranberries to taste

Spiced Saffron Quinoa:

Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes.

Add cinnamon stick, cloves and cardamom to the quinoa while cooking.

Meanwhile, set a heatproof bowl over a small pan of simmering water and heat the saffron for 3 to 4 min, or until it is brittle.

Add almond milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat.

When 6 min remain for quinoa to cook, drizzle the saffron mixture in and cover.

When quinoa is done, remove from heat and let stand covered for 5 minutes.

Remove cinnamon and cloves before serving.

Garnish with almonds and pomegranate seeds, serve hot or cold.


~How to make almond milk: soak almonds overnight and rinse well. Blend with water until smooth and strain.

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