Saffron Quinoa Risotto

 

 

 

 

 

 

 

 

Ingredients for the recipe:

• 200 g quinoa (well rinsed to remove bitterness)
• 1 dose of saffron powder
• 1 vanilla bean 
• 1 zucchini, diced
• 2 carrots, thinly sliced
• 100 g green asparagus, cut into pieces
• 150 g fresh mushrooms, thinly sliced
• 800 ml vegetable stock (homemade or from a cube)
• 1 tablespoon of olive oil
• 1 pinch of nutmeg
• Salt and pepper to taste

Preparation:

• Rinse the quinoa under cold water to remove saponin (which can give a bitter taste).

• In a bowl, mix the hot vegetable stock with the saffron.

• Split the vanilla bean in half and scrape out the seeds. Add the seeds and the whole bean to the stock for enhanced flavor.

• Steam the carrots, asparagus, zucchini, and mushrooms. They should remain slightly crisp to retain their texture and nutrients. Set aside.

• In a saucepan, heat one tablespoon of olive oil over medium heat.

• Add the quinoa and lightly toast it (1–2 minutes) to enhance its flavor.

• Gradually pour the saffron and vanilla-infused stock over the quinoa, stirring regularly.

• Cook over low heat until the quinoa absorbs all the liquid (about 15 minutes). The quinoa should be tender with a slightly al dente texture.

• Season the quinoa with a pinch of nutmeg, salt, and pepper to taste.

• Arrange the steamed vegetables on top of the warm quinoa and drizzle with olive oil to enhance the flavors.