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.