“A delicious take on the traditional Indian biryani.” - by SlashChef
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 334 cal
- 17%
- Fat
- 11.2 g
- 17%
- Carbs
- 50.3 g
- 16%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"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 ca..." See morerdamom (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!"
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