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Saffron Garlic Quinoa

1-3/4 c water
1 veggie bouillon cube
pinch saffron threads (5-6 threads)
2 TBL olive oil
5 cloves garlic, minced
1 small yellow onion, diced
1 c. quinoa (can also use other grains, such as rice, millet, etc)
pinch ground coriander
Sea salt and fresh ground pepper to taste
1/3 cup toasted pine nuts (optional)

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 –size 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 rice once, and lower the heat to low.  Cover and let the quinoa simmer for 20-25 minutes, 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.