This zesty – yet mild dish – is not only versatile, but delicious, too!  Add any other veggies you like; it makes a great side for any special occasion.

 What You’ll Need:

1 Tablespoon Olive Oil

1 Tablespoon butter

2 Shallots, diced

2 Cloves garlic, diced

2 Stalks Celery, chopped

1/4 tsp Saffron threads, crumbled

1 1/2 Quinoa

3 cups chicken broth

3 Tablespoon Lemon Juice

3/4 cup parsley, chopped

1 Tablespoon lemon Zest

Sea salt and pepper, to taste

What to Do:

In a glass measuring cup, seep saffron threads with 1 Tablespoon of water and set aside.

Heat olive oil in a medium saucepan.  Add shallots, garlic, celery, salt and pepper and cook until beginning to brown, about 5 minutes.

Add saffron and quinoa, and cook, stirring 1 minute more. Add broth, lemon juice and lemon zest. Bring to a simmer; cover and reduce heat to low until all liquid has been absorbed, about 15 minutes. Turn off heat, let sit 10 more minutes.  Add parsley and extra lemon zest and serve warm.

Serves 10.