I just love quinoa, saffron and Italian inspired flavors! Here I combine them all in a delicious, simple dish that is quick to make. I would say that it almost turns in to some kind of creamy quinoa “risotto”. I use many of my favorites such as artichokes, olives, sun dried tomatoes, mushrooms and fresh basil. Sounds pretty good, right?


1 cup quinoa
1 ml saffron
50 ml oat cream (I use Oatly)
2 yellow onions, chopped
100g mushrooms, chopped
240g artichokes in a jar
380g butter beans
150g cherry tomatoes, chopped
2 cloves of garlic, minced
8 pieces of sun dried tomato (dry), finely chopped
Handful of black olives, chopped
2 handful of baby spinach
Fresh basil
Olive oil
Nutritional yeast

Use salt and black pepper if you like

1. Boil quinoa with the saffron, according to the instructions on the package.
2. In a pan with olive oil: fry garlic, onion, mushrooms until the onion turns translucent. Then add sun dried tomatoes, cherry tomatoes, olives, artichoke and beans and fry on medium heat for 5 minutes under lid.
3. Add the boiled saffron quinoa, oat cream, baby spinach and let it simmer for 5 minutes under a lid.
4. Once done, add fresh basil and stir. Sprinkle with some nutritional yeast.

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