Ingredients
6
6 servings
- •1 tablespoon avocado oil
- •2 whole dry chili peppers
- •2 whole bay leaves
- •½ cinnamon stick, broken into pieces
- •4 whole cloves
- •½ teaspoon whole cumin seeds, jeeru
- •1 zucchini, thinly sliced
- •1 medium onion, sliced
- •1 small eggplant, thinly sliced
- •1 cup mixed vegetable
- •2 green chiles, sliced
- •4 cloves garlic, finely chopped
- •2 teaspoons ginger, minced
- •2 teaspoons paprika
- •1 teaspoon red chili powder
- •½ teaspoon turmeric, hardar
- •1 teaspoon salt, (adjust based on taste preference)
- •2 teaspoons biryani masala pack
- •½ cup water
- •4 cups cooked quinoa
Instructions
- Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
- Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
- Add the remainder of the spices and water and mix well.
- Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
- In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
- Garnish with chopped cilantro and serve.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 532
- Carbohydrate: 93g
- Fat: 10g
- Fiber: 14g
- Protein: 18g
- Sugar: 9g
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