Quinoa Pilaf

I was thinking recently about a rice pilaf we made quite a while ago after seeing it on Alton Brown's Good Eats, but then I decided we hadn't had quinoa in a while so I veganized and adapted his recipe slightly and came out with a very tasty quinoa pilaf. We started the meal with a soup Darlene made with TVP chunks and brown rice (sort of like this one). Here's what I did for the pilaf:

Small pinch of saffron threads
1 Tbs. olive oil
1/2 of a medium onion, diced
1 medium carrot, diced
pinch of salt
1 c. quinoa
1 3/4 c. veggie broth
1/4 tsp. orange zest
1 bay leaf
1/2 c. frozen peas
1/4 c. raisins (golden raisins if you've got 'em)
1/3 c. toasted pistachios

Put saffron in a small bowl, cover with 1/4 c. hot water and let steep for at least 15 minutes. Meanwhile, in an oven-proof pot with lid, sweat the onion and carrot in oil (with a pinch of salt) over medium-low heat until the onion starts to get translucent. Add quinoa and stir well, then add veggie broth, orange zest, bay leaf, and saffron and water. Bring to a boil, stir once, then cover and bake in a 350° oven for 15 minutes. Remove from oven and let sit for 15 minutes without removing the cover. Meanwhile, cook the peas in a small saucepan in a little water (or in a bowl in the microwave) until heated through. Turn quinoa out onto a serving dish, fold in the peas and sprinkle the top with raisins and pistachios.