Exquisite Vegan Persian Brunch Delight: Saffron-Infused Quinoa Pilaf & Herb-Roasted Vegetables

Allergens

N/A

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• Pinch of saffron threads
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables, such as bell peppers, zucchini, and cherry tomatoes
• 1/4 cup fresh herbs (parsley, cilantro, and mint)
• Olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a small saucepan, bring 2 cups of water or vegetable broth to a boil with a pinch of saffron threads. Add the rinsed quinoa and simmer covered for 15 minutes, then fluff with a fork and set aside.
3. Preheat oven to 400°F (200°C).
4. In a large bowl, toss mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 30 minutes or until tender and slightly charred.
5. In a small pan, sauté diced onion and minced garlic in a splash of olive oil until translucent. Add to the cooked quinoa and mix well.
6. To serve, place a generous scoop of saffron infused quinoa pilaf on each plate, and top with herb roasted vegetables. Garnish with fresh herbs.

Chef’s Insight

The use of saffron adds a touch of luxury and warmth to this vegan brunch dish, while the fresh herbs provide a burst of flavor and color.

Notes

Ensure you use good quality saffron threads for optimal flavor and aroma.