Spicy Quinoa and Spinach Pulao (Pilaf)

Directions

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

Methods :

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.