COCONUT SAFFRON STEW

COCONUT SAFFRON STEW

Serves: 3

Prep time: 30 min

INGREDIENTS - herbed QUINOA

I C COOKED QUINOA

1/4 RED ONION

1 CLOVE GARLIC

1 TBSP PARSLEY

1 TBSP AVOCADO OIL

INGREDIENTS - STEW

1/2 LB OKRA

1 SMALL ZUCCHINI

1/4 RED ONION, SLICED

1 SMALL PURPLE PEPPER

1 MEDIUM HEIRLOOM ORANGE TOMATO

1 CLOVE GARLIC

PINCH TUMERIC

salt & pepper

1 SMALL CAN COCONUT CREAM

PINCH OF SAFFRON IN 3 TBSP WATER

TOASTED ALMONDS, FOR TOPPING

INSTRUCTIONS - herbed QUINOA

- IN A SAUCEPAN HEAT GARLIC AND AVO OIL UNTIL FRAGRANT

- ADD QUINOA AND 1 3/4 C WATER

- BRING TO A BOIL

- ADD REMAINING INGREDIENTS AND COOK 15 MIN OR UNTIL WATER IS ABSORBED

INSTRUCTIONS - STEW

- IN A FRYING PAN, TOAST ALMONDS FOR 2 MIN EACH SIDE

- IN 3 TBSP HOT WATER, SOAK SAFFRON THREADS FOR 5 MIN

- IN ANOTHER PAN, HEAT GARLIC AND AVO OIL

- ADD OKRA, ZUCCHINI, PEPPER AND ONION COOKING 3-5 MIN

- ADD TOMATO AND COOK AN ADDITIONAL MINUTE

- SLOWLY POUR IN COCONUT CREAM, SALT, PEPPER AND A PINCH OF TUMERIC

- ADD IN SAFFRON WATER, STIRRING UNTIL COMBINED

- SERVE OVER HERBED QUINOA

- TOP WITH TOASTED ALMOND AND EDIBLE FLOWERS

- Enjoy!