Sunday, January 13, 2008

Carrot-Quinoa "Biriyani"

I am always a bit out of my comfort zone tackling more ethnic flavors in recipes I am writing. I love warm, earthy spices and complex flavors. But it's newer turf and easy to go horribly awry. I did want something with lots of color and flavor on the plate with the nuggets (below).

This recipe uses quinoa, a whole grain that is very high in protein, instead of rice. It also has lentils and lots of vegetables. It's as healthy as it is colorful.

Carrot-Quinoa "Biriyani"
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

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