Quinoa and Vegetable Biryani

Quinoa and Vegetable Biryani is a flavorful and healthy dish that is perfect for a quick and easy weeknight meal. The quinoa provides a nutty flavor and hearty texture, while the vegetables add sweetness, crunch, and vitamins. This dish is also a great way to use up leftover vegetables.

Biryani is a classic Indian dish that is typically made with rice, meat, and vegetables. This version of biryani uses quinoa instead of rice, making it a healthier and more gluten-free option. The vegetables in this dish are also customizable, so you can use whatever you have on hand. I like to use a mix of sweet and savory vegetables, such as carrots, celery, bell peppers, and peas. You can also add other vegetables, such as zucchini, corn, or potatoes.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable stock
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup frozen peas

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa, vegetable stock, and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
4. While the quinoa is cooking, heat some oil in a large skillet over medium heat.
5. Add the onion, carrot, celery, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
6. Add the peas to the skillet and cook for an additional 2 minutes.
7. Stir in the cooked quinoa and season to taste with salt and pepper.
8. Serve immediately.

Why It Works

• The quinoa provides a nutty flavor and hearty texture.
• The vegetables add sweetness, crunch, and vitamins.
• This dish is a great way to use up leftover vegetables.
• This dish is customizable, so you can use whatever vegetables you have on hand.