Saffron Quinoa with Dried Cherries and Almonds

Ingredients for Saffron Quinoa with Dried Cherries and Almonds

• 1/4 teaspoons saffron threads (optional)

• 3 tablespoons coconut oil or olive oil, divided

• 350ml sliced almonds

• 1 teaspoon ground cinnamon

• Pinch of cayenne pepper

• 1 3/4 teaspoons kosher salt, divided

• 1 cipolla media, tritata

• 325g quinoa

• 350ml dried cherries

Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 tablespoon hot water. Swirl gently; set aside to steep.

Heat 1 tablespoon oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 teaspoons salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.

Heat oil in pot over medium-high. Add onion and remaining 2 tablespoons oil and 1 1/2 teaspoons salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1–2 minutes.

Stir in 950ml water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20–30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.

Transfer 475ml quinoa mixture to a medium bowl. Reserve 70g toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.

Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 149°C oven until warmed.

Avvertenza

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