There’s one flower you may already have in your pantry. The thin red threads we know as saffron are the stigmas pulled from the center of the saffron crocus. Saffron brings bright color and subtle earthy and slightly grassy floral flavors to dishes and is frequently used in rice dishes of all kinds—from biryani to paella and risotto. Here, saffron is used with cinnamon, cloves, and orange to lend flavor and color to quinoa along with a classic combination of almonds and currants.
The sunshine spice
Saffron contains phytochemicals including crocin, picrocrocin, and safranal, which are thought to be responsible for its medicinal actions. Saffron has been studied in the treatment of Alzheimer’s disease and may help improve symptoms. Studies have shown that taking saffron is effective in mild to moderate depression, which has earned it the name of “sunshine spice.” Taking saffron in large quantities is not recommended, as it may be toxic at higher doses.
- 1/3 cup blanched slivered almonds
- 1/3 cup just boiled water + additional 1water
- 1/2 tsp saffron threads
- 1 Tbsp extra-virgin olive oil
- 3/4 cup chopped shallot
- 2 garlic cloves peeled and crushed
- 1/2 cup grated carrot
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1/3 cup white quinoa rinsed and drained
- 1/2 tsp salt
- 1/4 cup currants
- 1 tsp orange zest
- In dry saucepan, lightly toast slivered almonds until golden brown, stirring frequently. Pour onto plate to cool and set aside.
- In kettle, heat water to 170 F using green tea setting. In small bowl, pour 1/3 cup over saffron threads to make a saffron tea. If your kettle doesn’t have a temperature setting, allow a just-boiled kettle to stand for 5 minutes to cool the water slightly. Allow saffron to infuse for 10 minutes while you prepare remaining ingredients.
- In medium saucepan, add olive oil and gently sauté shallots and garlic on medium heat until soft and translucent, about 5 minutes. Add carrot, cloves, and cinnamon, and stir to combine. Add rinsed and drained quinoa to pot and stir for a few minutes to incorporate. Add salt, 1 cup water, and saffron tea; turn up heat and bring to a boil. Reduce to low and cook, uncovered, for 10 minutes, or until holes appear in the surface of quinoa. Add almonds and currants in a single layer over quinoa; cover and cook for a further 5 minutes, or until white endosperm of quinoa emerges. Remove from heat and let stand, covered, for a further 5 minutes.
- When ready to serve, add orange zest, fluff with fork, stir gently to combine all ingredients, and serve on large, flat platter.
Per serving: 83 calories; 2 g protein; 5 g total fat (1 g sat. fat); 8 g total carbohydrates (1 g sugars, 1 g fiber); 205 mg sodium
