Spicy Quinoa and Spinach Pulao (Pilaf) recipe
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Ingredients
- 2 tablespoons olive oil 1 teaspoon cumin seeds (jeera) 2 teaspoons minced garlic 1 ½ teaspoons ground cumin (jeera) 1 ½ teaspoons ground coriander (dhana) 1 ½ teaspoons chile powder 1 teaspoon minced ginger ¾ teaspoon minced Thai chile pepper ¼ teaspoon pav bhaji masala ¼ teaspoon ground turmeric (haldi) 1 yellow onion, diced 1 ½ vine-ripened tomatoes, diced 4 cups finely chopped fresh spinach 3 cups water 1 ½ cups uncooked quinoa 1 cup chopped fresh cilantro, or to taste 1 lemon, cut into wedges
Nutrition Info
- 354 caloriescarbohydrate: 54.7 gcholesterol: : -fat: 11.5 gfiber: 9 gprotein: 12 gsaturatedFat: 1.5 gservingSize: -sodium: 46.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Quinoa and Spinach Pulao (Pilaf)
Directions
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Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric, saute until fragrant, about 30 seconds. Stir in onion, saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach, cook until wilted, 2 to 3 minutes.
Pour water and quinoa into the wok. Bring to a simmer, cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.