Quinoa With Saffron, Spinach and Apples | Oregonian Recipes

Ingredients

• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 small red onion, minced
• 4 garlic cloves, sliced thin
• 1 bay leaf
• Large pinch saffron threads, crumbled
• Salt
• 1 cup quinoa, well-rinsed and drained
• 3/4 cup chicken or vegetable broth
• 3/4 cup water
• 1 large bunch spinach, rinsed and chopped coarse (or use 6 ounces bagged spinach)
• 1 Granny Smith apple, cored and cut into 1/3-inch cubes
• 1/2 teaspoon sugar
• Lemon juice to taste
• Freshly ground black pepper