INGREDIENTS
1/8 teaspoon saffron
1 small diced onion
1 cup brown quinoa
1 3/4 cups vegetable broth
1/2 teaspoon sea salt
1 tablespoon diced ginger
1 tablespoon lemon juice
1 pomegranate
PREPARATION
- Soak saffron in 1 tablespoon warm water
- Water-sauté onion until translucent
- Add quinoa & saffron-water to broth, salt, and ginger
- Simmer about 25 minutes, until water is absorbed.
- Add lemon juice, pomegranate seeds and fluff with a fork