This vegan gluten-free Quinoa Cauliflower Biryani is tasty and good for you. This fragrant one-pot dish is made with quinoa, cauliflower, and a mix of spices. It's a healthy and tasty meal.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cauliflower florets. 1 large onion, thinly sliced. 1 large tomato, chopped. 1/2 cup green peas. 1/4 cup cashews. 1/4 cup raisins. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 2 tablespoons vegan yogurt. 2 tablespoons biryani masala. 1 tablespoon ginger-garlic paste. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 teaspoon cumin seeds. 4 cups water. Salt to taste. 3 tablespoons vegetable oil.
Instructions: Put 2 tablespoons of oil in a large pot and heat it over medium-low heat. Put in the cumin seeds and let them pop. Put in the sliced onions and cook them until they turn golden brown. Put in the ginger-garlic paste and cook for one to two minutes, until the raw smell goes away. It's time to add the quinoa, biryani masala, turmeric powder, red chili powder, and salt. Combine well. Add the cashews, green peas, vegan yogurt, and tomatoes and mix them in. Take 3 to 4 minutes to cook. Bring the mix to a boil after adding the water. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. In a different pan, heat up 1 tablespoon of oil and add the raisins. Cook them until they get big. Use a fork to fluff the quinoa after it's done cooking. Add the sauted raisins, chopped cilantro, and mint leaves slowly. If you want, you can serve it hot with extra cilantro and mint leaves on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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