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Carrot-Quinoa Biryani

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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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