Crispy Saffron Toasted Quinoa | Rumi Spice

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Crispy Saffron Toasted Quinoa

Saffron Toasted Quinoa with I Heart Keenwah

  • 2 pinches Rumi Spice Afghan saffron threads 
  • 1 tsp extra virgin olive oil
  • 1/2 cup minced red onion
  • 1 cup I Heart Keenwah Toasted White Quinoa, dry
  • 2 cups water
  • salt (to taste)


  1. Place saffron threads in a bowl and add 1 cup of hot water. Allow the saffron to steep for 5 minutes.
  2. Separately, add onion and olive oil to a pan and cook on medium until onion turns translucent.
  3. Add quinoa, 1 cup of saffron-infused water and an additional 1 cup of water (in total: 2 cups of liquid) and bring to a rigorous boil.
  4. Cover pot and simmer on your stove's lowest setting for 20 minutes.
  5. Remove from heat and let rest (still covered) for 10 minutes.
  6. Remove cover. Fluff with a fork and top with salt.
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