- 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.