Ingredients
The following ingredients have 5 Servings
- 1 tsp Extra Virgin Olive Oil
- 8 button mushrooms (thinly sliced)
- 1/2 red onion (julienned or finely diced)
- 3 plum tomatoes (cut into rounds)
- 1 cup sweet corn (frozen or fresh)
- 2 cups baby spinach (fresh, stems cut off)
- 2 cups Quinoa
- 3 Thai Chili (optional, julienned)
- 2 tsp red pepper flakes
- 3 cloves garlic (finely grated)
- 5 Strands saffron
- 1 cup tomato sauce (canned, unsalted)
- 2 tsp Cumin powder
- 5 pieces sun dried tomatoes (optional)
- 3 tsp flax seed meal
- 3 tsp kosher salt
- 1 tsp pepper (freshly ground)
- 3 tsp basil (dried)
- 3 tsp oregano (dried)
- 2 tsp cumin powder
- 5 cloves
- 4 cups water
- 1/2 cup pistachios (shelled, unsalted)
- 1 tsp capers
- Cilantro
Instruction
- Heat a medium pan or pot at medium heat
- After 15 seconds, add the oil and let it heat for another 15 seconds
- Add all the ingredients in the order listed. Don't add the water, pistachios and garnishes
- Let it saute for 30 seconds
- Add the water now.
- Set the heat to medium-high and cover
- Allow it to cook for about 25 minutes or until all the water has burned off, stirring often
- Once the water has evaporated, turn of the heat and let the pan or pot stand for about 5 minutes
- While it is cooling, chop the coriander for garnishing
- Remove the cover and add the garnishes.
- If you set aside julienne red onions, add them to the recipe.
