Quinoa Biryani

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 cup quinoa, rinsed and drained
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 2 cinnamon sticks
• 1 teaspoon ground turmeric
• 1 pod cardamom
• 3 whole cloves
• 3 cups water
• 1 cup peeled, diced potato
• 1 cup chopped carrots
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup fresh green beans, cut into 1-inch pieces
• 1/2 cup fresh or frozen peas
• 1 tablespoon butter
• 1 onion, sliced into rings
• 2 tablespoons cashew pieces
• 1/4 cup chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion rings and cook, stirring, until golden, about 8 minutes. Set aside about half for garnish.

2. Add the garlic, ginger, cinnamon sticks, cardamom pod and whole cloves to the pot. Stir for 1 minute until fragrant.

3. Stir in the ground turmeric and the rinsed, drained quinoa, toasting for 2 minutes.

4. Add the 3 cups of water and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

5. Add the diced potato and carrots to the pot, cover and cook for 8 minutes.

6. Add the cauliflower, broccoli, green beans and peas. Cover and cook for 10 minutes more, until the vegetables are tender and the quinoa has absorbed the liquid.

7. Remove the cinnamon sticks, cardamom pod and whole cloves if you can find them. Stir in the butter until melted.

8. Toast the cashew pieces in a dry skillet over medium heat for 2 to 3 minutes, stirring, until lightly browned. Serve the biryani topped with the cashews, the reserved onion, and the chopped cilantro.