Saffron Quinoa with Almonds and Currants
Servings
6people
Servings
6people
Ingredients
  • 1/3cup blanchedslivered almonds
  • 1/3cup just boiled water + additional 1water
  • 1/2tsp saffron threads
  • 1 Tbsp extra-virgin olive oil
  • 3/4cup chopped shallot
  • 2 garlic clovespeeled and crushed
  • 1/2cup grated carrot
  • 1/4tsp ground cloves
  • 1/4tsp cinnamon
  • 1/3cup white quinoarinsed and drained
  • 1/2tsp salt
  • 1/4cup currants
  • 1tsp orange zest
Instructions
  1. In dry saucepan, lightly toast slivered almonds until golden brown, stirring frequently. Pour onto plate to cool and set aside.
  2. 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.
  3. 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.
  4. When ready to serve, add orange zest, fluff with fork, stir gently to combine all ingredients, and serve on large, flat platter.
Recipe Notes

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