Quinoa Biryani Pilaf Recipes

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
• Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

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!