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
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
VEGETABLE BIRYANI
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.
Provided by Asmaa'
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 19
Steps:
- Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
- Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
- Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g
VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY
Here's what you need: avocado oil, medium onion, zucchini, broccoli, celery, garlic, quinoa, chili beans, ground cumin, ground black pepper, onion powder, paprika, salt, red chili flake, low sodium vegetable broth
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 15
Steps:
- Set IP to Saute mode.
- Heat avocado oil.
- Add chopped garlic, vegetables, quinoa, chili beans and spices.
- Saute for about 5 minutes, stirring occasionally.
- Add vegetable stock and stir well.
- Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
- When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Nutrition Facts : Calories 689 calories, Carbohydrate 65 grams, Fat 43 grams, Fiber 7 grams, Protein 7 grams, Sugar 18 grams
VEGETABLE QUINOA
"My family really enjoys this hearty dish," writes Kate Selner from her home in Lino Lakes, Minnesota. "It makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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