Spicy Quinoa and Spinach Pulao (Pilaf)
Description
This spicy Indian-inspired pilaf, made with quinoa instead of rice, is perfect when you need a protein-packed vegetarian side dish.
Ingredients
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2 tablespoons olive oil
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1 teaspoon cumin seeds (jeera)
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2 teaspoons minced garlic
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1 1/2 teaspoons ground cumin (jeera)
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1 1/2 teaspoons ground coriander (dhana)
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1 1/2 teaspoons chile powder
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1 teaspoon minced ginger
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3/4 teaspoon minced Thai chile pepper
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1/4 teaspoon pav bhaji masala
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1/4 teaspoon ground turmeric (haldi)
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1 yellow onion, diced
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1 1/2 vine-ripened tomatoes, diced
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4 cups finely chopped fresh spinach
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3 cups water
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1 1/2 cups uncooked quinoa
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1 cup chopped fresh cilantro, or to taste
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1 lemon, cut into wedges
Directions
1
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.
2
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.