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Saffron Idaho Russet Potato and Red Quinoa Cake

Posted on June 20, 2018 by John Graziano, Executive Chef, Valley Dining

John Graziano, our Executive Chef, shares a delicious recipe for a saffron Idaho russet potato and red quinoa cake. The recipe makes seven servings.


Idaho® russet potatoes, large dice (2 Pounds)
Red quinoa, rinsed (3.5 oz)
Saffron threads (1/2 t)
Water (2 oz)
Yogurt, plain low fat (7 T)
Basil leaves (1C)
Fresh thyme sprigs (7 ea)
Kosher salt (1/4 tsp)
Black pepper, ground (1/4 tsp)
  • Toast saffron in a hot pan. Let cool and grind with fingers until it turns into a powder.
  • In a small pot add Idaho® russet potatoes, cover with cold water and cook over high heat until Idaho® russet potatoes are fork tender. Drain well.
  • Add quinoa to a separate small pot and cover with twice the amount of cold water. Bring to a boil and cook for fifteen minutes.
  • Drain quinoa.
  • In a separate pot bring 2 ounces of water to a boil. Shut off and add saffron. Let sit for 2 minutes.
  • In a bowl add Idaho® russet potatoes. Add saffron water and stir until a smooth consistency is met.
  • Add yogurt and fully incorporate
  • Add red quinoa to potatoes.
  • Chop basil and thyme leaves and add to potato mixture.
  • Add salt and pepper and fold all ingredients together.
  • Place in a stainless steel mold and serve hot. 


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