Spice up your dinner tonight with saffron. It is the most expensive spice in the world as each stigma needs to be hand-picked from every flower, it is used in cuisine for its light flavor and golden yellow color, and it has a long medicinal history as part of traditional healing. Studies indicate its benefit for cancer-suppression and prevention, immune-modulating, and antioxidant properties.
- 6 cups (1.5 L) of vegetable stock
- 1 clove of garlic
- 1 brown onion
- 1 purple sweet potato (any sweet potato will work)
- 1 orange sweet potato (any sweet potato will work)
- ¼ butternut squash (pumpkin)
- 1 carrot
- 1 zucchini
- 1 tsp sea salt and pepper to taste
- 1 large pinch of saffron
- 1 cup (128 g) of rainbow quinoa
- Simmer the vegetable stock in a pot.
- Chopped onion, garlic, sweet potatoes, butternut squash, carrot & zucchini.
- Add all vegetables to the simmering stock.
- Add quinoa, salt, pepper and saffron.
- Simmer 20-30mins or until the vegetables are cooked.
- Garnish with a dollop of coconut cream and sprinkle with chopped parsley and coriander (cilantro) leaves.
- Sweet potato – parsnip, turnip, winter squash, butternut squash
- Carrot – parsnip, turnip
- Zucchini – celery, celeriac root
- Butternut Squash – pumpkin, turnip, parsnip, winter squash,
- Quinoa – red lentils, split peas, wild rice
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
- Nutrition per serving:
- Saturated Fat0g
- Protein 4g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.