Saffron Quinoa with Roasted Squash and Almonds

Crumble the saffron threads into a small bowl and pour in 3 tablespoons of warm water. Let steep for 5 minutes until the liquid turns a deep amber-gold and smells fragrant.

Rinse the quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine the quinoa, saffron-infused water, remaining water or light broth, olive oil, and salt. Bring to a gentle boil.

Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa grains are tender with tiny curly tails. Remove from heat and keep covered for 5 minutes. Fluff with a fork and set aside.

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, ground cumin, smoked paprika, and salt on a baking sheet until evenly coated.

Spread in a single layer and roast for 25-30 minutes, turning halfway through, until the squash is golden at the edges and tender when pierced with a knife.

While the squash roasts, place the sliced almonds in a dry skillet over medium-low heat. Toast, stirring frequently, for 3-4 minutes until they turn a warm nutty brown and smell toasted. Watch carefully to avoid burning. Transfer to a plate to cool.

In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent.

Add the minced garlic, an extra teaspoon of cumin, and turmeric. Stir and cook for 1 minute until the spices are fragrant and bloom in the oil.

Fold the roasted butternut squash into the aromatic pan and toss gently to combine. Let it warm through for 2 minutes.

Add the saffron quinoa to the skillet and fold everything together with care. Squeeze the lemon juice over the top and toss to distribute brightness throughout.

Transfer to a serving bowl. Scatter the toasted almonds generously across the top, then add a fistful of fresh parsley. Taste and adjust salt if needed. Serve warm.