If you're looking for a healthy and flavorful twist on traditional biryani, this Indian-style quinoa and vegetable biryani with barley is a must-try! This dish is packed with plant-based protein and fiber from the quinoa and barley, and loaded with delicious vegetables and Indian spices.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 cup pearl barley, rinsed and drained
- 2 tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1 large tomato, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
To start, cook the quinoa and barley according to package instructions. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the spices and cook for another 1-2 minutes, until fragrant.
Add the tomato and bell peppers to the skillet and cook for another 5 minutes, until the vegetables are tender. Add the frozen peas and cook for another 2-3 minutes, until heated through.
Add the cooked quinoa and barley to the skillet, along with the vegetable broth. Stir to combine and bring the mixture to a simmer. Cover and simmer for 10-15 minutes, until the liquid is absorbed and the quinoa and barley are tender.
Stir in the chopped cilantro and season with salt and pepper, to taste. Serve hot and enjoy!
