Quinoa Biriyani Recipes

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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

QUINOA LIME BIRYANI



Quinoa Lime Biryani image

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

2 limes
1 cup quinoa
1 1/4 cups water
3 tablespoons olive oil
1 1/4 teaspoons curry
3/4 teaspoon salt
1 (10 ounce) package shredded carrots
1 cup chickpeas
1 1/2 cups sliced scallions
1/4 cup sliced almonds, toasted
1/4 cup currants or 1/4 cup raisins
3/8 teaspoon pepper

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

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