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Full Online Book HomeLearning KitchenBeansandgrains - Quinoa Biryani
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Beansandgrains - Quinoa Biryani Post by :NewQuestions Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1219

Click below to download : Beansandgrains - Quinoa Biryani (Format : PDF)

Beansandgrains - Quinoa Biryani

1 Tbs. vegetable oil
2 cups uncooked quinoa
2 cloves garlic, minced
1 tsp. minced fresh ginger root
1 tsp. turmeric
2 sticks cinnamon, about 1 inch long
3 whole cloves
4 cups boiling water
1 1/2 cups diced carrots
1 cup cut green beans
1 cup diced peeled potatoes
1 cup each, broccoli and cauliflower florets
1/2 cup small peas, fresh or frozen
1 Tbs. margarine or butter
1 medium onion, sliced into rings
2 Tbs. cashew pieces
1 cardamom pod, broken (or 1/8 tsp. ground cardamon)
1/4 cup chopped cilantro

In heavy 12" skillet, heat oil over medium heat. Add quinoa and stir briefly.

Stir in garlic, ginger root, turmeric, cinnamon sticks and whole cloves.

Cook until spices are fragrant, about 2 minutes.

Add water. Bring mixture to a boil. Add carrots, green beans, potatoes, broccoli, cauliflower and peas.
Cover and reduce heat to low. Simmer for 25 to 30 minutes, or until all water is absorbed and vegetables are tender.

Remove and discard cinnamon sticks and whole cloves.

Meanwhile, in a 10" skillet, heat margarine or butter over low heat. Add onion and sauté until golden.

Add cashews and cardamon, stirring until cashews are lightly toasted.

Transfer quinoa-vegetable mixture to serving platter. Top with onion mixture. Sprinkle with cilantro.

Makes 8 to 10 servings.

Per Serving: 251 Cal.; 8g Prot.; 6g Fat; 39g Carb.; 0 Chol.; 61mg Sod., 7g Fiber.
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