To start the quinoa, first peel and chop the garlic. Next, peel and grate the ginger. Zest and juice the lemon. Set aside.
Measure out the olive oil, spices and chicken stock.
To cook the quinoa, heat the olive oil in a small saucepan over medium heat. Add the garlic, ginger, paprika** (see note) and cumin. Cook for until fragrant. Add the quinoa and stir until coated with the oil and spices.
**Note: Smoked sweet paprika can be substituted instead of mild paprika and adjust amount accordingly.
Next, add the stock, saffron, sea salt, lemon zest and lemon juice and stir. Bring to a boil. As soon as it comes to the boil, turn the heat to low, cover and cook for 15-20 minutes.
When it is ready, small steam holes should appear on the surface. Remove from the heat. Place a tea towel underneath the lid to absorb any steam. Covering the pot with a towel after cooking will absorb the extra moisture making the pilaf light and fluffy. Let rest for about 7-10 minutes.