Quinoa and Millet Biryani

Quinoa and Millet Biryani

Quinoa and Millet Biryani

Use our gluten- and sugar-free Quinoa and Millet blend to create warm, soothing soups perfect for meal times or as a snack. This simple recipe for Hot & Sour Qunioa Soup is quick to prepare, full of hearty vegetables, and high in protein.

Preparation 5-10 mins
Cooking 15-20 mins
Serves 2

Ingredients

  • 1 cup Inner Being Quinoa and Millet Blend
  • 1 tablespoon ghee
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 2 cinnamon sticks
  • 1 teaspoon ground turmeric
  • 1 pod cardamom
  • 3 whole cloves
  • 1 cup peeled, diced potato
  • 1 cup chopped carrots
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1tbsp olive oil
  • 1 cup fresh French Beans, cut into 1-inch pieces
  • ½ Fresh or frozen peas
  • 1 tablespoon butter
  • 1 onion sliced into rings
  • 2 tablespoon cashew pieces
  • 1/4th cup chopped fresh coriander
  • 3 cups water (add extra if required)
Made with
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Quinoa and Millet Biryani

Step 1

Heat ghee in a large skillet over medium heat. Stir in quinoa and millet blend and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant for about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.

Step 2

Stir in the broccoli and green beans, then replace cover and simmer until the quinoa and millet blend is tender and the water has been absorbed about 10 minutes. Stir in the green peas, and cook until heated through about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.

Step 3

Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden about 8 minutes. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer quinoa and millet blend, vegetables to a large platter or bowl. Top with the onion, cashew mixture and chopped coriander and serve it hot.

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