WGN Midday News Segments / Lunchbreak

Lunchbreak: Veggie biryani with quinoa from Bombay Spice

Bombay Spice
450 N. Clark Street
Chicago
www.bombayspice.com

Veggie Biryani with Quinoa
Serves 4

Recipe for Veggie Biryani with quinoa (serving 4)

· 1lb cooked quinoa =(1 cup of quinoa uncooked)

· 1 tablespoon vegetable oil

· 1 cup carrot, diced

· 1 cup green beans, cut in 1-inch pieces

· 1 cup cauliflower floret

· 1 cup broccoli floret

· 1/2 cup green peas

· 1 medium onion, sliced into rings

· ½ cup tomato sauce

· 1/2cup of water

· 2.5 tsp. Biryani Marsala (in the ethnic aisle of grocery store)

· 1/4 cup cilantro, chopped

· ¼ cup- coconut milk

· 1 tbsp. of garlic & ginger (fresh minced)

Directions:

· Cook Quinoa- To cook 1 cup quinoa, just need 1 ½ cup of water, Bring the water and quinoa to a boil in a small saucepan over medium heat.

· Reduce heat and simmer, covered, until quinoa is cooked (about 12-15 minutes).

· Now on a separate pot add ¼ oil warm up for 30 seconds

· Add all vegetables sautéed 3-5 minutes

· Then add ½ cup of water and ½ cup of tomato sauce

· Stir and then cook for 2-4 minutes

· Add Salt & Biryani Masala

· 1 lb. cooked Quinoa

· 1 cup of assorted Craisins, almonds & raisins

· Then put pot on low heat and cover for 2 minutes

 

· Top off with handful fresh spinach stir and serve.

VIEW & ADD COMMENTS

2 Comments to “Lunchbreak: Veggie biryani with quinoa from Bombay Spice”

    Bill said:
    January 28, 2013 at 1:30 PM

    HELP !!!!

    This new version ofthe web page makes it difficult to print. I wind up with pages ofthe ads.

    Do you have any suggestions!

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