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Quinoa Biryani


Let protein- and mineral-rich quinoa be more than just a plain side dish in your next meal. The ancient grain shines in this Quinoa Biryani, which adds some of the traditional flavors of Indian cuisine for a sweet and savory dish with the added benefit of boasting anti-inflammatory properties.


1 cup
2 cup
2 tbsp
high-quality unrefined olive oil
1 tbsp
ginger, peeled and minced
1 1⁄2 cup
sweet onion, diced
3 clove
garlic, crushed
3⁄4 cup
1⁄2 cup
raw almonds, crushed
1 1⁄2 tsp
3 tbsp
1⁄8 tsp
1⁄8 tsp
  to taste
sea salt and crushed black pepper


Combine water and quinoa in covered pot. After water comes to a boil, turn heat to low and simmer for about 15 minutes or until all of the water has been absorbed. Remove from heat, fluff with a fork and cool. Do not stir or agitate quinoa during cooking. Tilt pot to 45 degree angle to see if water has been absorbed. Heat saucepan to medium-high, then add olive oil. Sauté ginger until it sizzles. Add onion and stir until it’s translucent. Add garlic and stir. Combine quinoa, raisins, almonds, turmeric, cinnamon, coriander and honey (in that order) with garlic and onion. Stir until ingredients are well-coated.

Quinoa Biryani
SourceCopyright 2009, Genevieve Sherrow, MS, Original Recipe.
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes