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Goldenberry Quinoa Bowl

Made with fiber-filled quinoa and paired with antioxidant-rich Goldenberries for a tart and savory combination, this bowl is the quintessential fall lunch or dinner meal.



1 1/2 cups I Heart Keenwah Toasted White Quinoa 

3 cups Water

5 green Cardamom pods, crushed and black seeds removed

1 tsp Cumin Seeds

2 Bay Leaves


1 clove Garlic, minced

1 inch fresh Ginger, grated

1 tbsp Garam Masala

1 tsp Ground Cinnamon

Pinch Salt

1 tbsp fresh Cilantro, chopped 

4 cups Cauliflower florets

1/3 cup Chickpea Flour 

1 tsp + 4 Tbsp Oil

Caramelized Onions:

2 Yellow Onions, finely sliced

1 Tbsp Oil


1 cup Water

5-7 Saffron Threads

1/3 cup Navitas Organics Goldenberries

1/4 cup Chopped Almonds

Pinch Salt

Fresh Cilantro, chopped


Part 1: Start caramelizing your onions. Add onions to oil on medium heat in a cast iron pan. Cook covered for 30-45 minutes, stirring every 5 minutes until light brown. Set aside.

Part 2: While the onions are caramelizing, parboil your quinoa with spices (cardamon, cinnamon and bay leaves). Add 2 parts water to 1 part quinoa and spices, bring water to boil and simmer in a covered pot for 10 minutes. Transfer the half-cooked quinoa to a sieve and save the cooking liquid.

Part 3: Coat cauliflower florets in garlic, ginger, garam masala, cinnamon, salt, cilantro, chickpea flour and 1 tsp oil in a mixing bowl and combine well. In a wide stainless steel sauté pan, add 4 tbsp oil, and pan fry the cauliflower florets head first in hot oil for 5-7 minutes.

Turn heat down to medium low. Using the same pan, layer the caramelized onions on top of the pan-fried cauliflower. Top the onions with a layer of the par-boiled quinoa. Sprinkle with saffron threads and Goldenberries, and add the reserved cooking liquid from the quinoa plus an additional cup of water. Bring liquid to boil and then turn heat down to low. Cover pot and allow the water to create steam to finish off the quinoa. Once finished, give the quinoa biriyani a gentle stir to incorporate all of the elements and garnish with chopped almonds and cilantro.

Pairs well with vegan cucumber raita (coconut yogurt with chopped cucumbers and salt) or a simple yellow lentil dal (boiled yellow lentils with curry powder).


Recipe made in partnership with I Heart Keenwah