Quinoa Biryani

Prep time: 20 minutes
Makes 3-4 servings

• 1 cup quinoa
• 2 cups water
• 2 tablespoons high quality unrefined olive oil
• 1 tablespoon ginger, peeled and minced
• 1 1/2 cups sweet onion, diced
• 3 cloves garlic, crushed
• 3/4 cup raisins
• 1/2 cup raw almonds, crushed
• 1 1/2 teaspoons turmeric
• 3 tablespoons honey
• 1/8 teaspoon cinnamon
• 1/8 teaspoon coriander
• Sea salt and crushed black pepper to taste

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.

Copyright 2009, Genevieve Sherrow, MS, Original Recipe.
Reprinted with permission from Nourishing Foods.