“Pakistani Paleo Brunch Delight: Quinoa Biryani with Coconut Yogurt & Spicy Mango Salsa”
Experience a flavorful and nutritious Paleo-friendly Pakistani brunch with this easy Quinoa Biryani recipe. Served with coconut yogurt and spicy mango salsa, this mouthwatering dish offers a delightful array of textures and aromas that will impress your senses and satisfy your hunger.
Allergens
N/A
Ingredients
- 1. 1 cup quinoa, rinsed and drained 2. 2 cups chicken or vegetable broth 3. 1 tablespoon olive oil 4. 1 medium onion, finely chopped 5. 2 cloves garlic, minced 6. 1 teaspoon ground cumin 7. 1 teaspoon ground coriander 8. 1/2 teaspoon ground cardamom 9. 1/2 teaspoon ground cinnamon 10. Salt and pepper to taste 11. 1 cup diced chicken breast or cooked vegetables of your choice 12. 1/2 cup raisins or dried cranberries (optional) 13. 1/4 cup chopped fresh cilantro 14. Coconut yogurt for serving 15. Spicy mango salsa for serving
Instructions
- In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat, cover, and simmer until quinoa is cooked through and has absorbed the liquid, about 12 15 minutes. Fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 4 minutes. Stir in garlic, cumin, coriander, cardamom, cinnamon, salt, and pepper. Cook for another minute, until fragrant.
- Add cooked quinoa to the skillet, along with diced chicken or vegetables and raisins or dried cranberries (if using). Stir well to combine all ingredients and heat through.
- Serve hot, garnished with fresh cilantro, a dollop of coconut yogurt, and a generous portion of spicy mango salsa.
Chef’s Insight
The combination of fragrant spices, tender quinoa, and tangy mango salsa creates a delightful contrast of flavors and textures in this Pakistani-inspired brunch dish.
Notes
Serve with freshly brewed green tea or a refreshing lassi for the ultimate Pakistani brunch experience.