Quinoa Biryani

Name: Quinoa Biryani
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 cup quinoa, rinsed and drained; 2 clove garlic, minced; 1 teaspoon minced fresh ginger root; 2 cinnamon sticks; 1 teaspoon ground turmeric; 1 pod cardamom; 3 whole cloves; 3 cup 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 tablespoon cashew pieces; ¼ cup chopped fresh cilantro

21 Ratings
17 Reviews
4 Photos

A delicious take on the traditional Indian biryani.

By Jennifer Lynn Gunderson

prep:

35 mins

cook:

45 mins

total:

1 hr 20 mins

Servings:

Max Servings:

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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

Per Serving:

334.29 calories; 10.61 g protein; 50.28 g carbohydrates; 9.88 g dietary-fiber; 5.68 g sugars; 11.2 g fat; 2.84 g saturated-fat; 7.63 mg cholesterol; 6359.15 IU vitamin-a-iu; 2.63 mg niacin-equivalents; 0.38 mg vitamin-b6; 53.01 mg vitamin-c; 71.65 mcg folate; 80.54 mg calcium; 2.03 mg iron; 51.65 mg magnesium; 608.03 mg potassium; 129.44 mg sodium; 0.19 mg thiamin; 100.83 calories-from-fat; 58 percent-of-calories-from-carbs; 29 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat

Reviews (17)

Read All Reviews

Most helpful positive review

mle

03/09/2011

This is an amazing way to eat quinoa. I am trying to get more healthy quinoa in my diet but get tired of the simple quinoa-onion-beans combo or the add-it-to-soup. This is a super delicious novel way to eat it! My fiance is from Bolivia the land of of quinoa and he loved it and said he had never had quinoa made this way before. I also added more spice and plenty of salt as other readers commented and I just used the vegetables I had on hand: corn instead peas butternut squash cubed instead of broccoli or cauliflower and it was great!

Helpful

(12)

Most helpful critical review

YumYum

08/17/2010

I happen to love the indian basmati rice version of biryani but this recipe was SO BLAND! Very dissappointing. I've had quinoa in salads and love it but I didn't feel that it's a good base for a biryani. I don't think I'll be making this again.

Helpful

(10)

21 Ratings

Kym Cox Surridge

02/11/2010

This is a great base but I found it bland as is. Other than caramelizing red onions in coconut oil while the quinoa was cooking I followed the recipe exactly but after tasting it I increased the cardamom (I used 1/2 tsp ground; 1 pod = 1/6 tsp) added salt and 1/2 tsp garam masala and added raisins. The raisins really gave the dish a needed punch. Once these changes were made it was delicious!

Helpful

(36)

Anonymous

04/05/2010

most certainly is a great way to combine veggies with a natural protein-rich grain. Needs more spices unless you're serving small young ones.

Helpful

(14)

Anonymous

02/17/2010

Great and easy recipe. I used vegetable broth instead of water and add 3/4 cup of raisin. it adds a bit a sweet and flavour to it

Helpful

(13)

mle

03/09/2011

Helpful

(12)

YumYum

08/17/2010

Helpful

(10)

virgi

05/24/2010

I found it bland. I thought it was because it was my first time using cardamom and I didn't really know how to use it but reading other reviews reassure me. I might try it again if somebody has a great suggestion for tweaking it. I was so excited about eating a good biryani that night...:-(

Helpful

(8)

Mindy

03/12/2010

pretty bland I added some raisins and that helped

Helpful

(7)

MarianneZ

04/22/2011

I also found it bland and certainly would not put potato in it again as that didn't seem to match and was just another bland addition. I added craisins as I didn t have raisins and that was slightly better but I would not make this again.

Helpful

(7)