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Spicy Quinoa Spinach Pilaf

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Spicy Quinoa Spinach Pilaf
Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds (jeera)
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons ground cumin (jeera)
  • 1 1/2 teaspoons ground coriander (dhana)
  • 1 1/2 teaspoons chile powder
  • 1 teaspoon minced ginger
  • 3/4 teaspoon minced Thai chile pepper
  • 1/4 teaspoon pav bhaji masala
  • 1/4 teaspoon ground turmeric (haldi)
  • 1 yellow onion, diced
  • 1 1/2 vine-ripened tomatoes, diced
  • 4 cups finely chopped fresh spinach
  • 3 cups water
  • 1 1/2 cups uncooked quinoa
  • 1 cup chopped fresh cilantro, or to taste
  • 1 lemon, cut into wedges
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over a moderate heat setting. Introduce cumin seeds into the wok and allow them to sizzle for 30 seconds, releasing their aromatic properties. Next, add minced garlic and a blend of ground spices including cumin, coriander, chile powder, ginger, chile pepper, and pav bhaji masala; sauté until the spices have released their fragrance, approximately 30 seconds. Stir in chopped onion and continue to cook until it becomes translucent, around 5 minutes.
2
Subsequently, add diced tomatoes into the wok and cook until the pungent aroma of the tomatoes dissipates, which should take around 5 minutes. Stir in a handful of spinach leaves and cook until they have wilted, taking approximately 2 to 3 minutes.
3
Now, pour in water and quinoa into the wok. Gradually bring the mixture to a gentle simmer; cook, stirring occasionally, until all the water has been absorbed, typically taking 8 to 12 minutes.
4
Finally, garnish your dish with a sprinkle of freshly chopped cilantro and serve with lemon wedges on the side.