Carrot-Quinoa Biryani
By KathyCooks
Rate this recipe
4.8/5
(4 Votes)
Ingredients
- 3/4 cup quinoa, rinsed and drained
- 1/4 cup green lentils, rinsed and drained
- 2 cups vegetable stock
- 2 bay leaves
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1-1/2 teaspoons fresh grated ginger
- 2 large carrots, peeled and grated
- 1/2 cup fresh or frozen peas
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 cup slivered almonds
- 1 cup raisins
- salt & pepper to taste
Details
Adapted from pinterest.com
Preparation
Step 1
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.
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