You may be surprised that both quinoa and saffron see Saffron – England’s Red Gold are produced in the UK. Quinoa is a delicious and nutritious addition to any meal and can be used as an alternative to rice or for salads.
It can be baked in the oven, for example if you are having it with Warm Asian Spiced Chicken Dinner, or cooked on the hob if you are having it in a salad; so use whichever method is most economical for you.
For 4-6
250g Quinoa, washed under cold running water in a fine sieve and drained
500ml water
25 saffron threads, crumbled and soaked in a little hot water for 20 minutes
To cook in the oven:
Preheat the oven to 180c.
Put the drained quinoa in an oven-proof dish and add 500ml of boiling water and the soaked saffron threads and soaking water. Cover the dish with a well-fitting lid or some foil and bake in the preheated oven for 15 minutes or until the quinoa has absorbed the water.
To cook on the hob:
Put the drained quinoa and soaked saffron threads and soaking water with 500ml cold water in a saucepan.
Set the pan over high heat and bring it to the boil.
Reduce the heat to low, cover the saucepan with a well-fitting lid and let it cook for 15 minutes or until the quinoa has absorbed the water.
