Spiced Saffron Quinoa with Citrus-Cilantro Emulsion

Ingredients

• •1 cup quinoa
• •0.25 tsp saffron threads
• •2 cups vegetable broth
• •3 tbsp olive oil
• •1 medium onion
• •2 cloves garlic
• •1 tsp cumin seeds
• •0.5 tsp salt
• •1 tbsp orange zest
• •2 tbsp lime juice
• •0.5 cup fresh cilantro leaves
• •1 cup cherry tomatoes

Instructions

1. 1

   Rinse quinoa under cold water to remove bitterness.
2. 2

   Soak saffron threads in 2 tablespoons of warm vegetable broth to release their color and flavor for 10 minutes.

   ⏱️ 10 minutes
3. 3

   Finely chop onion and garlic.
4. 4

   Heat olive oil in a medium saucepan over medium heat and add onion, sautéing until translucent (about 5 minutes).

   ⏱️ 5 minutes
5. 5

   Add minced garlic and cumin seeds, cooking until fragrant (about 1 minute).

   ⏱️ 1 minutes
6. 6

   Stir in the rinsed quinoa and toast it lightly for 2-3 minutes.
7. 7

   Pour in the remaining vegetable broth, soaked saffron with liquid, and salt; bring to a boil.
8. 8

   Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

   ⏱️ 15 minutes
9. 9

   While the quinoa cooks, prepare the citrus-cilantro emulsion: In a blender, combine lime juice, orange zest, fresh cilantro leaves, and a pinch of salt; blend until smooth.
10. 10

    Dice cherry tomatoes into quarters.
11. 11

    Once quinoa is cooked, fluff it with a fork and let it sit covered for 5 minutes before serving.

    ⏱️ 5 minutes
12. 12

    To serve, plate the spiced saffron quinoa topped with diced cherry tomatoes drizzled with citrus-cilantro emulsion.