Quinoa with saffron and lime

July 1, 2009

Serves 4

Aleppo pepper, made from dried, crushed Syrian peppers, is available at Formaggio Kitchen (www.formaggiokitchen.com) and Christina’s Spice and Specialty Foods (617-576-2090). At Aujourd’hui restaurant, this grain formed the base of a vegetarian entree.

1	tablespoon olive oil
1	piece (1-inch) fresh ginger, finely chopped
1	shallot, finely chopped
1	clove garlic, finely chopped
2	teaspoons Aleppo pepper
2	cups quinoa, rinsed well in a wire sieve
4 1/2	cups cold water
	Grated rind and juice of 2 limes
	Pinch of saffron
	Salt, to taste

1. In a large saucepan over medium heat, heat the olive oil. Add the ginger, shallot, garlic, and Aleppo pepper. Cook, stirring, for 3 minutes or until the vegetables soften.

2. Add the quinoa and stir well to coat it with the vegetable mixture. Pour in the water, add the lime rind and juice, saffron, and salt.

3. Bring to a boil, lower the heat, and simmer for 12 minutes or until the liquid is absorbed and the quinoa is no longer crunchy.

Adapted from Four Seasons Hotel