This Vegan Glutenfree Quinoa Cauliflower Biryani is a flavorful twist on the classic Indian dish. It's packed with protein from quinoa and cauliflower, making it a satisfying and nutritious meal.
Ingredients: 1 cup quinoa, rinsed. 2 cups cauliflower florets. 1 onion, finely chopped. 2 tomatoes, chopped. 1 bell pepper, chopped. 1 cup frozen peas. 1 tablespoon ginger-garlic paste. 2 tablespoons biryani masala. 1 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 cinnamon stick. 4 cloves. 4 cardamom pods. 2 cups vegetable broth. Salt to taste. 2 tablespoons oil. Fresh cilantro for garnish.
Instructions: Set the oil on medium heat in a large pot. Place the cinnamon stick, cloves, cardamom pods, and cumin seeds in the pan. After one minute, the food should smell good. Put in the chopped onions and cook them until they turn golden brown. Add the garlic and ginger paste and stir. Cook for one more minute. Put in chopped tomatoes and cook them until they get soft. Cumin powder, salt, and biryani masala should all be added. Do this for two minutes. Flakes of cauliflower, bell pepper, peas, and quinoa should be added. Mix things together well. Add the vegetable broth and boil it. Lower the heat to low, cover, and simmer for 20 to 25 minutes, until the quinoa is cooked and the liquid is absorbed. Take it off the heat and cover it for five minutes. Use a fork to fluff up the biryani, add fresh cilantro on top, and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Mohawk Regional Teacher Center
