Safran Quinoa with Dried Shitake Mushrooms
This is a great way to make your quinoa more interesting and tasty. Safran has a very nice, mild flavor and adds that great yellow color to the dish.It doesn't take much time to make it either.
- 1 cup dried Shitake Mushrooms ( you can use fresh ones if you prefer, or any other type of mushroom you like)
- Bouillon cubes (choose a healthy, MSG-free brand like Rapunzel)
- 1 cup Quinoa
- Put dried mushrooms into a bowl, cover with boiling water, cover with lid, soak for 15 minutes.
- Mix soaked mushrooms and quinoa in a medium size pan.
- Add water (2 cups, add more as needed)
- Cook on medium heat.
- Add bouillon once water is warm ( I actually like to take a bit of hot water out of the pot, put it in a cup, mix up the bouillon in it and pour it back into the pan. Add about 3/4 of a cube, more if you want it saltier.
- If you have high quality, finely ground safran(more expensive) you add it 5 minutes before the dish is done. If you have the less expensive kind, like the one Trader Joe sells, (threads, not ground), you add them in the beginning of the cooking process.
Makes about 4 portions.
- Enjoy with any of your favorite veggies and meat, tofu or fish dishes.