Carrot-Quinoa Biryani

Carrot-Quinoa Biryani

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup quinoa, rinsed and drained

  • ¼

    cup green lentils, rinsed and drained

  • 2

    cups vegetable stock

  • 2

    bay leaves

  • 1

    tablespoon olive oil

  • 1

    onion, chopped

  • 1

    garlic clove, minced

  • 1-½

    teaspoons fresh grated ginger

  • 2

    large carrots, peeled and grated

  • ½

    cup fresh or frozen peas

  • ½

    teaspoon garam masala

  • ¼

    teaspoon ground turmeric

  • ¼

    cup slivered almonds

  • 1

    cup raisins

  • salt & pepper to taste

Directions

Combine quinoa and lentils i a large saucepan with vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer until all broth is absorbed, the lentils are al dente, and the quinoa is cooked. About 20 minutes. Heat oil in large skillet over medium-high heat. Add onion, garlic and ginger. Sauté until garlic is just golden, about 2 minutes. Add carrots, peas, garam masala and turmeric. Sauté for a couple of minutes until heated through. Add almonds and season with salt and pepper. Remove bay leaves from lentil/quinoa mixture. Mix with vegetables and raisins.


Nutrition

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