1/4 teaspoon saffron, crushed (can sub 1/2 tsp turmeric)
2 cups chicken broth
3/4 cups quinoa, rinsed
1 tablespoon olive oil
1 shallot, diced
1 boneless, skinless chicken breast half, cut into bite-size pieces
the zest of one orange
1/2 cup raw pistachios, chopped
1/4 cup raw sunflower seeds
1/4 cup dried currants
1/4 cup raisins
Bring the broth and saffron to a boil over high heat. Remove 1/2 cup of the broth, add the quinoa to the pot, and lower the heat.
In a separate pan, heat the olive oil over medium heat. Add the shallot and cook for two minutes. Put the chicken breast and broth into the pan. Divide the zest between the two pans and stir both. When the chicken is almost done, add the remaining ingredients to the chicken. When both dishes are done, combine them in a bowl and serve.