Quinoa and Vegetable Biryani with Cashews

This colorful biryani is a healthy and flavorful take on the classic Indian dish. Quinoa provides a hearty base, while vegetables add sweetness and crunch. Cashews add a touch of richness and texture. The dish is easy to make and can be tailored to your own taste preferences.

Biryani is a dish that has been enjoyed in India for centuries. It is typically made with rice, vegetables, and meat, and is often cooked in a large pot over an open fire. Our version of biryani uses quinoa instead of rice, and we've added a variety of vegetables to make it more nutritious. We've also included cashews for added richness and texture.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 green bell pepper, chopped
• 1/2 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and cook until softened.
4. Add the carrot, bell pepper, and peas and cook until tender.
5. Stir in the quinoa, cumin, coriander, and salt to taste.
6. Add 1 1/2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked through.
7. Fluff the quinoa with a fork and serve.

Why It Works

• Quinoa is a good source of protein and fiber, and it cooks quickly and easily.
• The vegetables in this dish add sweetness, crunch, and nutrients.
• Cashews add a touch of richness and texture to the dish.
• The dish is easy to make and can be tailored to your own taste preferences.