Saffron Quinoa With Dried Cherries And Almonds
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Coconut Oil1.5 cups
Almond (sliced)1 tsp
Ground Cinnamon1.75 tsps
Kosher Salt (divided)1 medium
Onion (chopped)2 cups
Quinoa1.5 cups
Dried CherryDirections:
1
Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms
2
Add 1 Tbsp
3
Hot water
4
Swirl gently; set aside to steep
5
Heat 1 Tbsp
6
Oil in a large pot over medium-high
7
Add almonds, cinnamon, cayenne, and 1/4 tsp
8
Salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes
9
Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot
10
Heat oil in pot over medium-high
11
Add onion and remaining 2 Tbsp
12
Oil and 1 1/2 tsp
13
Salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes
14
Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1–2 minutes
15
Stir in 4 cups water, cover pot, and bring to a boil
16
Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20–30 minutes
17
Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes
18
Transfer 2 cups quinoa mixture to a medium bowl
19
Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter
20
Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa
21
Top with remaining toasted almonds
22
Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms
23
Add 1 Tbsp
24
Hot water
25
Swirl gently; set aside to steep
26
Heat 1 Tbsp
27
Oil in a large pot over medium-high
28
Add almonds, cinnamon, cayenne, and 1/4 tsp
29
Salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes
30
Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot
31
Heat oil in pot over medium-high
32
Add onion and remaining 2 Tbsp
33
Oil and 1 1/2 tsp
34
Salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes
35
Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1–2 minutes
36
Stir in 4 cups water, cover pot, and bring to a boil
37
Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20–30 minutes
38
Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes
39
Transfer 2 cups quinoa mixture to a medium bowl
40
Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter
41
Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa
42
Top with remaining toasted almonds
43
Do Ahead Quinoa, with cherries, can be cooked 3 days ahead
44
Transfer to a resealable container and chill
45
Reheat over low on stovetop or in a 300°F oven until warmed
46
Quinoa, with cherries, can be cooked 3 days ahead
47
Transfer to a resealable container and chill
48
Reheat over low on stovetop or in a 300°F oven until warmed