Name: Spicy Quinoa and Spinach Pulao (Pilaf)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Cumin seeds (jeera) - 1 teaspoon; Minced garlic - 2 teaspoons; Ground cumin (jeera) - 1 ½ teaspoons; Ground coriander (dhana) - 1 ½ teaspoons; Chile powder - 1 ½ teaspoons; Minced ginger - 1 teaspoon; Minced Thai chile pepper - ¾ teaspoon; Pav bhaji masala - ¼ teaspoon; Ground turmeric (haldi) - ¼ teaspoon; Yellow onion, diced - 1; Vine-ripened tomatoes, diced - 1 ½; Finely chopped fresh spinach - 4 cups; Water - 3 cups; Uncooked quinoa - 1 ½ cups; Chopped fresh cilantro, or to taste - 1 cup; Lemon, cut into wedges - 1

Ingredients for - Spicy Quinoa and Spinach Pulao (Pilaf)

1. Olive oil 2 tablespoons

2. Cumin seeds (jeera) 1 teaspoon

3. Minced garlic 2 teaspoons

4. Ground cumin (jeera) 1 ½ teaspoons

5. Ground coriander (dhana) 1 ½ teaspoons

6. Chile powder 1 ½ teaspoons

7. Minced ginger 1 teaspoon

8. Minced Thai chile pepper ¾ teaspoon

9. Pav bhaji masala ¼ teaspoon

10. Ground turmeric (haldi) ¼ teaspoon

11. Yellow onion, diced 1

12. Vine-ripened tomatoes, diced 1 ½

13. Finely chopped fresh spinach 4 cups

14. Water 3 cups

15. Uncooked quinoa 1 ½ cups

16. Chopped fresh cilantro, or to taste 1 cup

17. Lemon, cut into wedges 1

How to cook deliciously - Spicy Quinoa and Spinach Pulao (Pilaf)

1 . Stage

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 . Stage

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.