Quinoa Lime Biryani Recipes

VEGETABLE QUINOA BIRYANI RECIPE BY TASTY

Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 20

Vegetable Quinoa Biryani Recipe by Tasty image

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!

Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams

Ingredients

1 tablespoon avocado oil
2 whole dry chili peppers
2 whole bay leaves
½ cinnamon stick, broken into pieces
4 whole cloves
½ teaspoon whole cumin seeds, jeeru
1 zucchini, thinly sliced
1 medium onion, sliced
1 small eggplant, thinly sliced
1 cup mixed vegetable
2 green chiles, sliced
4 cloves garlic, finely chopped
2 teaspoons ginger, minced
2 teaspoons paprika
1 teaspoon red chili powder
½ teaspoon turmeric, hardar
1 teaspoon salt, (adjust based on taste preference)
2 teaspoons biryani masala pack
½ cup water
4 cups cooked quinoa

QUINOA LIME BIRYANI

From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Black Bean Mozarella salad tonight. Doubled the recipes to last for the week. Posted them here so I don't lose them.

Provided by WhatExit

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Quinoa Lime Biryani image

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.

Nutrition Facts : Calories 432.8, Fat 16.6, SaturatedFat 2, Sodium 684.6, Carbohydrate 64.3, Fiber 10.6, Sugar 11.1, Protein 11.8

Ingredients

2 limes
1 cup quinoa
1 1/4 cups water
3 tablespoons olive oil
1 1/4 teaspoons curry
3/4 teaspoon salt
1 (10 ounce) package shredded carrots
1 cup chickpeas
1 1/2 cups sliced scallions
1/4 cup sliced almonds, toasted
1/4 cup currants or 1/4 cup raisins
3/8 teaspoon pepper

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

Quinoa Salad with Lime Ginger Dressing and Shrimp image

Steps:

In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

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QUINOA BIRYANI - SPICE CRAVINGS

Web Sep 30, 2022 Here are the step-by-step instructions on how to make this easy and delicious Quinoa Biryani in an Instant Pot, or any comparable …
From spicecravings.com
Ratings 8
Calories 556 per serving
Category Main Course

Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in 1/2 inch pieces. Crush 1/2 inch ginger+ 3 garlic cloves and keep aside (if using fresh).
Turn instant pot on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.
Add vegetables and paneer, Biryani masala (see 'notes' for substitute for masala blend) and quinoa. Then, add water and stir well. Top with fried onions, saffron strands and chopped cilantro-mint. Close lid. Set valve to Sealing. Press Manual (hi) for 2 minutes.
After natural pressure release, NPR, open lid. Using a fork, gently fluff the biryani. Serve with raita or your favorite condiment.

Quinoa Lime Biryani Recipes

VEGETABLE QUINOA BIRYANI RECIPE BY TASTY

Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa

QUINOA LIME BIRYANI

From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Black Bean Mozarella salad tonight. Doubled the recipes to last for the week. Posted them here so I don't lose them.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

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