To provide more protein, quinoa is used in place of rice to make this fiery quinoa pulao with Indian tastes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
Used more than 4 cups of spinach and will use more tomatoes the next time.(2x as much). Great recipe, easy to make and you only have to adjust the spices according to your own liking. Will definitely become a goto dish.
I didn’t add the more complex spices because I don’t have a spice grinder. I will definitely make it again