Quinoa with Saffron and Onions
- Details
- Category: Recipes
- 2 T olive oil
- 1 T butter
- 1/8 tsp. crushed saffron threads
- 1 large onion, cut into half-moon slices
- 1 tsp. salt (or less, especially if you’re not using reduced-sodium chicken broth)
- 1 can (14.5 oz.) reduced-sodium chicken broth (or home made even better), plus enough water to make 2 cups total
- 10 oz. quinoa
- chopped fresh parsley or toasted pine nuts to garnish, optional
In a small frying pan with high sides and a tight-fitting lid, heat olive oil and melt the butter. Add the crushed saffron threads and cook over medium heat 1 minute, stirring. Add the onion and salt and cook until onions are barely starting to brown, about 7-8 minutes. Break onion slices apart with a turner while they cook.
When onions are done, add chicken broth/water and bring to a boil. As soon as it is boiling stir in quinoa, turn off heat, cover pan with tight-fitting lid, and let it sit 5-6 minutes, or until all the liquid is absorbed.
Fluff quinoa with a fork and serve hot, garnished with chopped parsley or toasted pine nuts if desired. This will keep in the fridge for one or two days and can be quickly reheated in the microwave, but I think best served the day you make it.
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