Quinoa au Safran, Carottes Rôties et Tomates

Warm 1/4 cup of chicken broth until just steaming. Remove from heat and stir in the saffron threads. Let steep for 10 minutes until the broth turns a vibrant golden color and becomes fragrant.

Rinse quinoa thoroughly under cold water in a fine-mesh sieve to remove any bitterness.

In a medium saucepan over medium heat, warm olive oil. Add the rinsed quinoa and stir to coat in the oil. Toast for 2 minutes, stirring constantly, until the grains smell nutty.

Pour in the remaining 3 cups of chicken broth along with the saffron infusion. Stir well to combine the golden color throughout.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is fully absorbed and the quinoa is fluffy.

Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork before serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Peel carrots and cut into 1-inch diagonal pieces. Halve the cherry tomatoes.

In a large bowl, toss the carrots and tomatoes with olive oil, salt, and minced garlic until evenly coated.

Spread in a single layer on the prepared baking sheet, ensuring vegetables are not crowded.

Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges and the tomatoes have burst and lightly charred.

Divide the saffron quinoa among four bowls or plates, creating a bed for the vegetables.

Arrange the roasted carrots and tomatoes over and around the quinoa.

Squeeze fresh lemon juice over each serving and scatter with roughly chopped parsley. Serve immediately while warm.