In large sauce pot, bring water to boil and add
saffron. Turn off heat and allow to sit, covered,
for 15 min.
Add olive oil, salt, quinoa, cinnamon stick and
raisins. Put pot back on high heat and bring to
boil. Cover and reduce heat to low and simmer for
25 minutes, or until quinoa is cooked through and
liquid has been absorbed.
Remove from heat and add in fresh chopped mint.
Toss well to distribute. To serve, top with toasted
almonds. Sprinkle with freshly ground pepper to
taste if desired.
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