Preserved Lemons and Saffron Quinoa
I’m relatively new to the Persian cuisine, but preserved lemons are a flavour I’ve taken to like a duck to, well, water! *quack!*
They’re an acquired taste I’ll grant you, but they’re delicious and they add a really intense lemon flavour to any dish, which in my book, can never be a bad thing!
What are preserved lemons?
Preserved lemons are basically what they say on the jar, lemons preserved in brine. This makes them slightly salty, slightly sweet and slightly sour all at the same time, which is a brilliant mix for any dish. I always think they’d also help make a great Chinese ‘lemon chicken’ if they don’t already use them!
Back to the dish… I made this little delight for my lunch. I always take my lunch in a little kilner jar because they provide the perfect portion control.
Quinoa is a complete protein and by this I mean it contains the correct proteins your body needs to carry out it’s functions. If your diet doesn’t contain complete proteins, cell production can be slow or impaired, which isn’t good for a whole host of reasons including cell repair and cell reproduction. It’s a great substitute for vegetarians and vegans because it allows them to get the protein their body needs without eating meat. Another great thing? Quinoa is low gi which means it doesn’t spike your blood sugar when you eat it, avoiding that sluggish afternoon after lunch at work. You can power through without extra coffee… winner!
How to make the preserved lemons and saffron quinoa…
- Two handfuls of quinoa
- 3 strands saffron
- teaspoon olive oil
- handful pumpkin seeds
- 2 teaspoons chai seeds
Boil you quinoa in boiling water. Be careful not to over cook like I’ve done many-a-time as it tends to go a little sticky and starchy like rice.
The quinoa should be cooked in ten minutes or so. After this. Drain and run under cold water to prevent further cooking.
Chop your lemons and add in to a bowl with the cooling quinoa. In a pestle and mortar grind three saffron strands and add your olive oil. Mix until infused and leave for 5 minutes or so, then add this to the bowl.
Once your quinoa, saffron and lemons are mixed up, add in your seeds and spoon your ‘salad’ style lunch into the containers or bowls you are serving in. Ta da! Simple but very nutritious and tasty too… can’t complain.
Want some more recipes? Why not take a look around the blog or try out other lunch recipes?
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