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Quinoa Biriyani

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“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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place quinoa in fine mesh sieve and rinse thoroughly.
  2. Shake as much water off as possible.
  3. Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
  4. Add quinoa and stir briefly.
  5. Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
  6. Cook until spices are fragrant, about 2 minutes.
  7. Add broth to pan.
  8. Bring quinoa to a boil.
  9. Add potatoes, carrots and cauliflower.
  10. Cover and reduce heat to low.
  11. Simmer for 10 minutes.
  12. Add broccoli and green beans, cover and simmer another 10 minutes.
  13. Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
  14. Remove and discard whole cinnamon sticks and cloves.
  15. In a 10" skillet, heat margarine.
  16. Add onion rings and saute until golden.
  17. Add cashew pieces and stir constantly until cashews are lightly toasted.
  18. Move quinoa-vegetable mixture to serving platter.
  19. Topp with toasted onion rings and cashews.
  20. Sprinkle with cilantro.
  21. Enjoy!

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