Saffron quinoa

Ingredients:

1 cup of Quinoa 

2 cups of chicken broth (veg broth for vegan and for a lighter fluffier finish)

1 shallot, chopped fine

4/5 cloves shredded garlic clove

2 tbsp rapeseed oil

3 pinches of saffron, 2 tbsp boiling water 

To finish:

juice of one lemon

5 tbsp fresh chopped mint 

1 teaspoon Himalayan Salt 

3 tbsp olive oil 

Method:

Heat a pot with the rapeseed oil and add the shallot. Sauté on low heat until soft and then add the garlic. Sauté another 2 or 3 minutes and then add the grain. Toast the grain for about four to five minutes, tossing lightly with a spatula so it doesn’t burn. Then add the broth and bring to a boil. Reduce the heat to a simmer, and cover. Cook until all the broth has evaporated, or about 10 minutes. While it is cooking, put your saffron in a coffee cup with some boiling water, and let it fuse a few minutes. Tip this into the quinoa while it is still cooking. 

When the quinoa is ready, add the lemon juice, mint, olive oil, and salt.