Quinoa with saffron and garlic
This nutty flavorful side dish is delicious with fish, chicken or in salads. The pearl-shaped ancient grain pops in your mouth with a crunch and it is a nearly perfect nutrition source.
Put the Quinoa in a medium saucepan with a dash of oil. Toast over medium heat for a couple of minutes, stirring occasionally. Add the chicken stock, salt and saffron. Cover and cook 20 minutes.
While the Quinoa is cooking, chop the almonds, scallions and garlic and set aside. When the Quinoa is done cooking, add the almonds, scallions and garlic and stir. Season to taste.
Quinoa is a "superfood" that is a nearly perfect nutrition source. It is high in protein, has no gluten in it and contains essential amino acids like lysine and good quantities of calcium, phosphorus, magnesium, fiber and iron. Quinoa was important to the diet of pre-Columbian Andean civiliations. It was so revered by the Incas that they called it "chisaya mama" or "mother grain." It is useful for vegans and those who are lactose intolerant. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights. I prefer Red Quinoa as it is a little sweeter than the brown Quinoa. © Galley Chef All Rights Reserved
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