Spicy Quinoa and Spinach Pulao (Pilaf)

This spicy Indian-inspired pilaf, made with quinoa instead of rice, is perfect when you need a protein-packed vegetarian side dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 354 Calories

Ingredients

• 3 cups water
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 yellow onion, diced
• 1 lemon, cut into wedges
• 1 teaspoon minced ginger
• 1 ½ cups uncooked quinoa
• 1 teaspoon cumin seeds (jeera)
• 1 ½ teaspoons ground cumin (jeera)
• 1 ½ teaspoons ground coriander (dhana)
• 1 ½ teaspoons chile powder
• ¾ teaspoon minced Thai chile pepper
• ¼ teaspoon pav bhaji masala
• ¼ teaspoon ground turmeric (haldi)
• 1 ½ vine-ripened tomatoes, diced
• 4 cups finely chopped fresh spinach
• 1 cup chopped fresh cilantro, or to taste

Recipe Instructions

Step 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.

Step 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.