INGREDIENTS
1 tbsp
olive oil
2/3 cup
uncooked quinoa
1 tbsp
minced garlic
1/4 cup
chicken broth
1 cup
water
1
bay leaf
1/2 tsp
saffron threads
1 tsp
kosher salt
1 cup
frozen peas
1/2 cup
diced dried mission figs
1/3 cup
sliced Spanish olives with pimentos