One-Pan Mushroom Quinoa Biriyani
One-Pan Mushroom Quinoa Biriyani
- July 20, 2021
- Posted by: Fitbliss
Add oil to a non-stick frypan over medium heat, add onion and saute for 3-5 minutes or until slightly golden.
Add ginger and garlic and cook for another 2 minutes.
Add mushrooms and allow to sweat down for 5 minutes.
At the same time combine coconut milk, spices, lemon and lime juice in a jar or bowl.
Add chickpeas and spinach to the pan. Stir through coconut milk mixture and continue to cook for a few minutes. Season with salt and pepper.
Add quinoa spreading evenly across the pan. Add stock, cover and bring to the boil. Reduce to a simmer and cook for 15 minutes or until quinoa is cooked.
Combine raita ingredients, season with salt and pepper and set aside.
Divide between bowls and serve with raita and fresh coriander.
Servings 2
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 36.2g56%
- Saturated Fat 22.9g115%
- Total Carbohydrate 80.7g27%
- Dietary Fiber 20.7g83%
- Sugars 12.1g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add oil to a non-stick frypan over medium heat, add onion and saute for 3-5 minutes or until slightly golden.
Add ginger and garlic and cook for another 2 minutes.
Add mushrooms and allow to sweat down for 5 minutes.
At the same time combine coconut milk, spices, lemon and lime juice in a jar or bowl.
Add chickpeas and spinach to the pan. Stir through coconut milk mixture and continue to cook for a few minutes. Season with salt and pepper.
Add quinoa spreading evenly across the pan. Add stock, cover and bring to the boil. Reduce to a simmer and cook for 15 minutes or until quinoa is cooked.
Combine raita ingredients, season with salt and pepper and set aside.
Divide between bowls and serve with raita and fresh coriander.
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Add oil to a non-stick frypan over medium heat, add onion and saute for 3-5 minutes or until slightly golden.
Add ginger and garlic and cook for another 2 minutes.
Add mushrooms and allow to sweat down for 5 minutes.
At the same time combine coconut milk, spices, lemon and lime juice in a jar or bowl.
Add chickpeas and spinach to the pan. Stir through coconut milk mixture and continue to cook for a few minutes. Season with salt and pepper.
Add quinoa spreading evenly across the pan. Add stock, cover and bring to the boil. Reduce to a simmer and cook for 15 minutes or until quinoa is cooked.
Combine raita ingredients, season with salt and pepper and set aside.
Divide between bowls and serve with raita and fresh coriander.
Servings 2
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 36.2g56%
- Saturated Fat 22.9g115%
- Total Carbohydrate 80.7g27%
- Dietary Fiber 20.7g83%
- Sugars 12.1g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add oil to a non-stick frypan over medium heat, add onion and saute for 3-5 minutes or until slightly golden.
Add ginger and garlic and cook for another 2 minutes.
Add mushrooms and allow to sweat down for 5 minutes.
At the same time combine coconut milk, spices, lemon and lime juice in a jar or bowl.
Add chickpeas and spinach to the pan. Stir through coconut milk mixture and continue to cook for a few minutes. Season with salt and pepper.
Add quinoa spreading evenly across the pan. Add stock, cover and bring to the boil. Reduce to a simmer and cook for 15 minutes or until quinoa is cooked.
Combine raita ingredients, season with salt and pepper and set aside.
Divide between bowls and serve with raita and fresh coriander.