Quinoalimebiryani Recipes
QUINOA LIME BIRYANI
From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Black Bean Mozarella salad tonight. Doubled the recipes to last for the week. Posted them here so I don't lose them.
Provided by WhatExit
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Zest lime to produce 1 1/2 tsp zest and then juice both limes.
- In a saucepan combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry and 1/2 teaspoon salt. Boil, reduce heat, cover and simmer for 15 - 20 min until quinoa turns transparent and liquid is absorbed. Cool and place in large bowl.
- Add carrots, chickpeas, scallions, almonds and raisins. Toss.
- In a small bowl combine 3 Tablespoons lime juice, zest, 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper. Whisk until blended and pour over quinoa. Toss.
Nutrition Facts : Calories 432.8, Fat 16.6, SaturatedFat 2, Sodium 684.6, Carbohydrate 64.3, Fiber 10.6, Sugar 11.1, Protein 11.8
QUINOA BIRIYANI
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
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
VEGETABLE QUINOA BIRYANI RECIPE BY TASTY
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
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
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