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?


Ingredients:

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

Instructions:
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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