Saffron Quinoa with Dried Cherries and Almonds

Ingredients

• •¼ teaspoon saffron threads
• •3 tablespoons coconut oil or olive oil
• •1½ cups sliced almonds
• •1 teaspoon ground cinnamon
• •⅛ teaspoon cayenne pepper
• •1¾ teaspoons kosher salt
• •1 medium onion
• •2 cups quinoa
• •1½ cups dried cherries

Cooking Instructions

1. 1.

   Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.

   2 min

2. 2.

   Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.

   2 min

3. 3.

   Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.

   7 min

4. 4.

   Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.

   40 min

5. 5.

   Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.

   5 min

6. 6.

   Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.