Quinoalimebiryani Recipes

QUINOA BIRIYANI

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!

VEGETABLE QUINOA BIRYANI RECIPE BY TASTY

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!

QUINOA LIME BIRYANI

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.