1¾ cups water
1 veggie bouillon cube
5-6 saffron threads
2 tablespoons avocado oil
5 cloves garlic, minced
1 small yellow onion, diced
1 cup quinoa (can also use other grains, such as rice, millet, etc)
1 pinch organic ground coriander
1/3 cup toasted pine nuts (optional)
sea salt and fresh ground pepper to taste
In a medium saucepan, boil water and add the bouillon cube. Stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside.
Preheat a medium-sized pot over medium heat. Sauté the garlic in oil until softened and golden, about 3-4 minutes. Add the onion and continue to sauté until the onion turns translucent, 5-6 minutes. Add the quinoa and stir to combine. Sauté for about a minute. Pour in the warm vegetable broth and stir in the coriander. Cover and bring to a boil, stir the mixture once, and lower the heat to low. Cover and let the quinoa simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and allow to stand for 10 minutes. Fluff with a fork, add pine nuts, and season with salt and pepper.