Since the start of this blog, I have been fascinated more and more by Middle Eastern cuisine. Similar in a way to the Italian one, mostly for its use of olive oil and fresh vegetables, it create complexity with the use of intriguing spices and contrasting flavors.
This recipe is vaguely inspired by Persian cuisine, by the use of pomegranate, and orange. The quinoa is flavored with both saffron and turmeric and presents a very fresh and light taste, thanks to the citrus juice and the pomegranate.
Ideal as an accompaniment to meats like lamb, or vegetables like grilled asparagus, this is also lovely as a breakfast bowl.
Ready in 15 min
Ingredients
- a bowl of quinoa
- 1 orange
- 1 pomegranate
- a dash of saffron
- a dash of turmeric
- cumin seeds ( optional)
Method
- Cook the quinoa according to the packet instruction, ( usually 2 parts of water for 1 part of quinoa), adding the saffron to the water, and the turmeric half way through.
- When ready, transfer in a bowl, add half of the orange juice, the pomegranate to taste and the remaining orange, peeled and cut in small chunks. Enjoy!
