Quinoa Biryani Food

VEGETABLE QUINOA BIRYANI RECIPE BY TASTY

Vegetable Quinoa Biryani Recipe by Tasty image

Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon avocado oil
2 whole dry chili peppers
2 whole bay leaves
½ cinnamon stick, broken into pieces
4 whole cloves
½ teaspoon whole cumin seeds, jeeru
1 zucchini, thinly sliced
1 medium onion, sliced
1 small eggplant, thinly sliced
1 cup mixed vegetable
2 green chiles, sliced
4 cloves garlic, finely chopped
2 teaspoons ginger, minced
2 teaspoons paprika
1 teaspoon red chili powder
½ teaspoon turmeric, hardar
1 teaspoon salt, (adjust based on taste preference)
2 teaspoons biryani masala pack
½ cup water
4 cups cooked quinoa

Steps:

Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
Add the remainder of the spices and water and mix well.
Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
Garnish with chopped cilantro and serve.
Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams

QUINOA BIRIYANI

Quinoa Biriyani image

A healthy and delicious take on the classic Indian rice & vegetable dish. I adapted this from a recipe I found in an old "Vegetarian Times" magazine.

Provided by SlashChef

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 cup quinoa
1 tablespoon vegetable oil
2 garlic cloves, minced
1 teaspoon ginger, grated
1 teaspoon turmeric
2 cinnamon sticks
3 whole cloves
2 cups vegetable broth, boiling
1 cup carrot, diced
1 cup green beans, cut in 1-inch pieces
1 cup potato, peeled & diced
1 cup cauliflower floret
1 cup broccoli floret
1/2 cup green peas
1 tablespoon margarine
1 medium onion, sliced into rings
2 tablespoons cashew pieces
1 cardamom pods or 1/8 teaspoon ground cardamom
1/4 cup cilantro, chopped

Steps:

Place quinoa in fine mesh sieve and rinse thoroughly.
Shake as much water off as possible.
Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
Add quinoa and stir briefly.
Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
Cook until spices are fragrant, about 2 minutes.
Add broth to pan.
Bring quinoa to a boil.
Add potatoes, carrots and cauliflower.
Cover and reduce heat to low.
Simmer for 10 minutes.
Add broccoli and green beans, cover and simmer another 10 minutes.
Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
Remove and discard whole cinnamon sticks and cloves.
In a 10" skillet, heat margarine.
Add onion rings and saute until golden.
Add cashew pieces and stir constantly until cashews are lightly toasted.
Move quinoa-vegetable mixture to serving platter.
Topp with toasted onion rings and cashews.
Sprinkle with cilantro.
Enjoy!

Nutrition Facts : Calories 247.7, Fat 8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 323.8, Carbohydrate 38.2, Fiber 5, Sugar 4.4, Protein 7.8

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