(raw vegan, gluten-free)

I just love saffron, especially in a yellow rice or pasta dish.  It has a unique subtlety all its own.  It can indeed be pricey, but a little goes a long way and adds a luxurious, ethnic tone to Spanish, Latin, and Mediterranean dishes.  This is my raw take on a favorite Spanish yellow rice dish, which is also popular in South Florida and in the Caribbean.

Quinoa is considered one of the most nutritionally complete foods, and one of the very few grains (if not the only one) that I’d consider eating raw.  It’s an ancient Incan grain that’s high in iron, protein, calcium, a great source of vitamin E and B vitamins, and fiber.  When sprouted, the texture is like firm couscous or bulgar with a slightly nutty flavor.  I also like to use it to make tabbouleh, and it’s a perfect gluten-free option.  Be sure to rinse the quinoa very well to remove the bitter residual coating.  This is most easily done by filling a large bowl with water, stirring the grains with your hands, and draining through a fine sieve about 6 to 7 times over until the cloudiness in the water subsides.

In this recipe, I marinated baby bell peppers in olive oil, sea salt, and oregano and dehydrated them for about 6 hours to mimic the flavor of sweet roasted peppers.  You can use them straight raw or substitute with diced tomatoes if you wish. And adding hemp nut seeds makes it even more tasty and nutritious!

This recipe serves 2 to 4.  It doesn’t appear to make a whole lot, but a little bit is very filling and goes a long way as a side dish.

1 cup quinoa (rinsed very well and soaked in a bowl of filtered water for 24-36 hours to sprout)
1/2 cup hemp seeds
1/4 cup extra virgin olive oil
2 tbs fresh lemon juice
a pinch of saffron threads, about 1/4 to 1/2 tsp
1 small clove garlic, finely minced or grated
1/2 tsp sea salt, plus extra
1/2 cup diced baby bell peppers (dehydrating optional, or 1/2 cup diced tomatoes)
1/2 cup chopped cilantro
1/2 cup chopped parsley
2 finely chopped green onions
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
freshly ground black pepper

In a small bowl, whisk together the olive oil, lemon juice, saffron threads, garlic, and sea salt.  Allow to sit at room temperature for at least 3 hours, so that the saffron releases its color and flavor.  You’ll notice the mixture turning more of an orangey-golden color over time.

Drain the quinoa, give it one final rinse, drain well, and place in a large bowl.  Add hemp seed nuts. Pour in saffron dressing and mix well.  Then add cumin, coriander, paprika, some freshly ground black pepper, and a sprinkle of sea salt.  Mix again and check for seasoning.  Adjust if necessary.

Finally, add the bell peppers, cilantro, parsley, and green onions and toss.  Check for seasonings once more, and serve.

<3, JMK

Filed under: Gluten-Free, Mediterranean, Quinoa, Raw Vegan, Recipes