iranian saffron quinoa with pistachios and cranberries

Serves: 4 • Preparation time: 25 minutes

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6 tablespoons olive oil

200 grams Quinoa White Seeds

6 tablespoons olive oil

5 onions, sliced into rings

10 grams saffron

320 grams vegan chicken-style pieces

200 grams julienned carrots

½ tablespoon ground cumin

¼ teaspoon ground cinnamon

4 tablespoons dried cranberries

4 tablespoons shelled pistachios, unsalted

1 orange, scrubbed

Extra equipment: box grater


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How to cook

  1. Heat 4 tablespoons of oil in a frying pan. Add the onion rings and fry for 10 minutes until golden brown and crispy, turning regularly to produce an even colour. Remove the onion rings to a plate.

  2. Meanwhile, in a separate pan, bring 1 litre of water to the boil with the saffron, Quinoa and salt to taste. Boil the Quinoa for 12 minutes until tender. Pour off the cooking liquid, and drain well.

  3. Meanwhile, heat 2 tablespoon of oil in the frying pan, add the vegan chicken-style pieces and fry for around 5 minutes until golden brown. Stir regularly and sprinkle with salt and pepper. Add the julienned carrots, and cook for 2 minutes. Add cumin and cinnamon to taste. Add the drained Quinoa and mix well until heated through.

  4. Divide the Quinoa over four bowls, add the fried onion rings, sprinkle with cranberries and pistachios and garnish with a little grated orange zest.


Extra vegan suggestion: when frying the vegan chicken-style pieces, add some cooked chickpeas. Add the carrots and spices to the chickpeas in the pan.

Vegetable suggestion: serve with fried aubergine slices.




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