Quinoa with Saffron and Lime

Quinoa with Saffron and Lime
Author
Katie Kambridge
Source of Recipe
The Boston Globe, July 1, 2009
Recipe Description

Aleppo pepper, made from dried, crushed Syrian peppers, is available at Formaggio Kitchen and Christina’s Spice and Specialty Foods (617-576-2090). At Aujourd’hui restaurant, this grain formed the base of a vegetarian entree.

 

Ingredients

1 tablespoon olive oil

1 piece (1-inch) fresh ginger, finely chopped

1 shallot, finely chopped

1 clove garlic, finely chopped

2 teaspoons Aleppo pepper

2 cups quinoa, rinsed well in a wire sieve

4 1/2 cups cold water

Grated rind and juice of 2 limes

Pinch of saffron

Salt, to taste 

 

Preparation

1. In a large saucepan over medium heat, heat the olive oil. Add the ginger, shallot, garlic, and Aleppo pepper. Cook, stirring, for 3 minutes or until the vegetables soften.

2. Add the quinoa and stir well to coat it with the vegetable mixture. Pour in the water, add the lime rind and juice, saffron, and salt.

3. Bring to a boil, lower the heat, and simmer for 12 minutes or until the liquid is absorbed and the quinoa is no longer crunchy.

Adapted from Four Seasons Hotel 

 

Nutrition Information

 

 

Type of Meal