Coq au vin with saffron quinoa

Coq au vin with saffron quinoa (from “No-Potato Passover” by Aviva Kanoff)


  • 1 cup dry quinoa
  • ½ cup dry white wine
  • ½ cup water
  • Pinch of saffron
  • ½ cup thinly sliced mushrooms
  • 4 chicken leg quarters
  • 3 Tbsp. olive oil
  • Salt and pepper
  • Paprika 


  1. Preheat oven to 400 degrees F.
  2. Pour quinoa into a 9×13-inch pan.
  3. Season with salt, pepper and saffron.
  4. Pour water on top of quinoa and stir.
  5. Sprinkle mushrooms on top of quinoa.
  6. Rub chicken with paprika, salt, pepper and olive oil, place over quinoa in the pan.
  7. Pour wine on top of chicken.
  8. Cover and bake for 1 hour, then uncover and bake for an additional 15 minutes (or until chicken is cooked through).

Reviewer’s note: This should be 4 servings