If you eat fish occasionally like I do, this dish is a match made in heaven with
simply poached salmon.
Persian Dill and Lima Bean Quinoa
by Sarah Farsh February 9th, 2014
- 4 cups quinoa
- 8 cups water
- 1 bunch fresh dill (about 2 cups chopped)
- 1 bag frozen lima beans (about 2 cups)
- 7 strands Persian saffron
- 1/2 tsp turmeric
- 1 tsp kosher salt
Bring 8 cups of water to a boil. Turn flame off and add quinoa, saffron, turmeric, salt and stir well. Put lid on top of pot and let sit covered without heat on for about 45 minutes, or until all water absorbs into quinoa. Fluff with a fork. Add lima beans, and dill, put flame on very low and mix together delicately. Cook just to warm up quinoa.