Spiced Saffron Quinoa

Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes.

Add cinnamon stick, cloves and cardamom to the quinoa while cooking.

Meanwhile, set a heatproof bowl over a small pan of simmering water and heat the saffron for 3 to 4 min, or until it is brittle.

Add almond milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat.

When 6 min remain for quinoa to cook, drizzle the saffron mixture in and cover.

When quinoa is done, remove from heat and let stand covered for 5 minutes.

Remove cinnamon and cloves before serving.

Garnish with almonds and pomegranate seeds, serve hot or cold.

 

~How to make almond milk: soak almonds overnight and rinse well. Blend with water until smooth and strain.