Quinoa Biriyani

Recipe by SlashChef

A healthy and delicious take on the classic Indian rice & vegetable dish. I adapted this from a recipe I found in an old "Vegetarian Times" magazine.

Top Review by newmama

We enjoyed this! I love quinoa and will make it again. I made a couple small changes: 3 cloves garlic, no cauliflower- but more of everything else, real butter, and added a tsp of curry powder and some salt. when i cooked the onion I also added a little sugar to carmelize them- the really had great flavor! I did need to add a whole extra cup of broth to get everything soft and cooked.

Ingredients Nutrition


  1. Place quinoa in fine mesh sieve and rinse thoroughly.
  2. Shake as much water off as possible.
  3. Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
  4. Add quinoa and stir briefly.
  5. Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
  6. Cook until spices are fragrant, about 2 minutes.
  7. Add broth to pan.
  8. Bring quinoa to a boil.
  9. Add potatoes, carrots and cauliflower.
  10. Cover and reduce heat to low.
  11. Simmer for 10 minutes.
  12. Add broccoli and green beans, cover and simmer another 10 minutes.
  13. Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
  14. Remove and discard whole cinnamon sticks and cloves.
  15. In a 10" skillet, heat margarine.
  16. Add onion rings and saute until golden.
  17. Add cashew pieces and stir constantly until cashews are lightly toasted.
  18. Move quinoa-vegetable mixture to serving platter.
  19. Topp with toasted onion rings and cashews.
  20. Sprinkle with cilantro.
  21. Enjoy!

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