Quinoabiriyani Recipes

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QUINOA BIRYANI



Quinoa Biryani image

A delicious take on the traditional Indian biryani.

Provided by Jennifer Lynn Gunderson

Categories     Side Dish     Grain Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 19

1 tablespoon vegetable oil
1 cup quinoa, rinsed and drained
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 cinnamon sticks
1 teaspoon ground turmeric
1 pod cardamom
3 whole cloves
3 cups water
1 cup peeled, diced potato
1 cup chopped carrots
1 cup cauliflower florets
1 cup broccoli florets
1 cup fresh green beans, cut into 1-inch pieces
½ cup fresh or frozen peas
1 tablespoon butter
1 onion, sliced into rings
2 tablespoons cashew pieces
¼ cup chopped fresh cilantro

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Stir in quinoa and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant, about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.
  • Stir in the broccoli and green beans, then replace cover and simmer until the quinoa is tender and the water has been absorbed, about 10 minutes. Stir in the green peas, and cook until heated through, about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.
  • Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden, about 8 minutes. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer quinoa and vegetables to a large platter or bowl. Top with the onion/cashew mixture and chopped cilantro.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 50.3 g, Cholesterol 7.6 mg, Fat 11.2 g, Fiber 9.9 g, Protein 10.6 g, SaturatedFat 2.8 g, Sodium 129.4 mg, Sugar 5.7 g

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

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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