"This Red Quinoa Biryani has all the taste of a Biryani but packs a punch in terms of protein. Quinoa is gluten free and is suitable for both vegetarians and vegans. It is one of the most protein rich foods we can have. It is very high in fiber (8 g per cup) and contains all nine essential amino acids along with vitamins and minerals- iron, lysine, magnesium, riboflavin, manganese, calcium, phosphorus, Vitamin E etc. In the Inca Empire quinoa was considered to be the ‘mother of all grains’. Red quinoa has a chewy texture. This is healthy food but nutritious and tasty food. All the vegetables and spices just make it richer in taste. You can add any vegetables you have in hand. No more feeling guilty eating Biryani."
Red Quinoa Biryani
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup red quinoa
- 2 tbsp oil
- 1 broken into pieces bay leaf
- 1 inch broken into pieces cinnamon
- 3 cloves
- 2 green cardamom
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 2 cups soy chunks
- 1 cup baby spinach
- 2 cups mixed vegetables, frozen or fresh (peas, sweetcorn, carrots, beans)
- 1 cup cut into chunks acorn squash
- 2 tbsp biryani masala
- 1 tbsp turmeric
- salt to taste
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2 cups water
- 2 tbsp chopped coriander leaf
- 2 teaspoon dried mint
Method
Step 1
Rinse red quinoa on a sieve. Keep aside. Heat oil in a pressure cooker or pan. Put in bay leaf, cinnamon, cardamom and cloves. Let it cook for a few seconds.
Step 2
Add in ginger and garlic paste. Sauté till the raw smell goes.
Step 3
Add in quinoa. Toast till the grains are glistening for a couple of minutes.
Step 4
Add in mixed vegetables, squash, spinach and soy chunks. Mix everything.
Step 5
Add in Biryani masala, salt, turmeric, cumin powder and coriander powder. Sauté and mix everything.
Step 6
Add 2 cups of water. Add coriander leaf and dried mint. Cook till one whistle. Let the pressure release by itself.
Step 7
Serve Red Quinoa Biryani with chopped coriander.