Spanish Quinoa With Figs And Pimientos - cooking recipe

Ingredients

2 garlic cloves, minced
1 tablespoon olive oil
2/3 cup uncooked quinoa
1/4 cup chicken broth, low sodium
1 cup water
1 bay leaf
1 teaspoon saffron thread
1 teaspoon kosher salt
1 cup frozen peas
1/4 cup diced dried fig
2 tablespoons pimientos, jarred chopped, drained

Preparation

Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.