Quinoa Biriyani
Quinoa, carrot and green beans simmered on the stove and spiced with ginger and turmeric. Finish with cilantro.
1 hr · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Place quinoa in fine mesh sieve and rinse thoroughly. Shake as much water off as possible.
- 2
Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat. Add quinoa and stir briefly.
- 3
Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves. Cook until spices are fragrant, about 2 minutes.
- 4
Add broth to pan. Bring quinoa to a boil. Add potatoes, carrots and cauliflower. Cover and reduce heat to low.
- 5
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.
- 6
Remove and discard whole cinnamon sticks and cloves. In a 10" skillet, heat margarine. Add onion rings and saute until golden.
- 7
Add cashew pieces and stir constantly until cashews are lightly toasted. Move quinoa-vegetable mixture to serving platter.
- 8
Topp with toasted onion rings and cashews. Sprinkle with cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
