Quinoa & Vegetable Biryani
A healthy, easy-to-cook Indian-style quinoa biryani loaded with mixed vegetables and aromatic spices — gluten-free, protein-rich, and beginner-friendly.
Ingredients
Equipment
Method
- Rinse the quinoa thoroughly under running water. Set aside.
- In a deep pot, heat oil over medium flame and add cumin seeds. Let them sizzle for a few seconds.
- Add sliced onions and green chillies. Sauté until onions turn light golden.
- Stir in ginger-garlic paste. Cook for about 30 seconds till raw aroma goes away.
- Add chopped tomato, turmeric, red chilli powder (if using), and biryani masala. Cook until tomato softens and oil starts to separate.
- Add the mixed vegetables and stir well so the spices coat the veggies evenly.
- Pour in water, add salt and bring to a gentle boil. Then reduce heat, cover and simmer for 5–7 minutes until vegetables are almost tender.
- Now add the rinsed quinoa and gently mix. Add chopped coriander and mint leaves. Cover the pot with a tight lid.
- Cook on low heat for about 10 minutes, or until quinoa is cooked and water is absorbed. Turn off heat and let it rest covered for 5 minutes.
- Fluff the quinoa biryani gently with a fork, taste and adjust salt/spices if needed. Serve hot with raita or plain yogurt.
Notes
You can use any seasonal vegetables available. For extra protein, add paneer cubes or boiled chickpeas. Leftovers store well in fridge for up to 4 days.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.