In a medium pan add butter or oil of choice and melt over medium to high heat. Once melted add in the onions, garlic and a sprinkling of salt and pepper and let it cook over medium heat until the onions have become translucent – stir occasionally.

Once the onions have caramelized add in the sliced tomatoes and chopped pepper. Cover the saucepan, turn heat to medium-low and let the tomatoes and pepper break down.

Once the tomatoes and pepper have broken down and have released a great deal of liquid add in the sprouted quinoa and rice mixture as well as the saffron. Let the quinoa and rice soak up the flavours for between 5-8 minutes, or until the juices have been soaked up. Stir occasionally, cover the pan.

Add in the broth a little at a time, letting it soak into the rice and quinoa before adding in more. Taste the rice and quinoa mixture after 15 minutes of cooking to see how tender it is. As it is sprouted it should require approximately 15 minutes until it is tender enough to eat. Le the pan be uncovered.

Before taking the pan off the heat add in the snow peas and herbs. Let me cook for a bit so that the flavours can incorporate.

Take off the heat and plate to serve!