This recipe is a wonderful fusion of health and taste - a spicy quinoa and spinach pulao. It's a nutritious meal with the goodness of fiber-rich quinoa and iron-rich spinach. The spices add a delightful kick to the dish, making it a unique and flavorful experience for your palate.
Some of the ingredients like cumin seeds, ground cumin, ground coriander, chile powder, thai chile pepper, pav bhaji masala, and turmeric might not be readily available in your pantry if you don't cook Indian cuisine often. These spices are usually available in the ethnic aisle of a supermarket or an Indian grocery store. They are essential to bring out the authentic flavor in this recipe.
Ingredients for Spicy Quinoa and Spinach Pulao
Olive oil: Used for sautéing the spices and vegetables, it adds a delicate flavor.
Cumin seeds: They give an earthy flavor to the dish when sautéed in oil.
Garlic: Adds a robust and aromatic flavor to the dish.
Ground cumin and coriander: These are aromatic spices that give the dish its flavor depth.
Chile powder and thai chile pepper: They add the spiciness to the pulao.
Pav bhaji masala: A blend of spices that adds a unique flavor to the dish.
Turmeric: Gives a bright color and a mild aroma to the dish.
Yellow onion: Adds a sweet and savory flavor when sautéed.
Tomatoes: They add tanginess and a little bit of sweetness to the dish.
Spinach: Adds a mild flavor and lots of nutrition.
Water: Needed to cook the quinoa.
Quinoa: A nutritious grain that is the base for this dish.
Cilantro: Adds a fresh and zingy flavor at the end.
Lemon: Its juice will provide a tangy flavor.
One reader, Cassy Moseley says:
This spicy quinoa and spinach pulao recipe is a game-changer! The blend of spices creates an explosion of flavors, and the quinoa adds a delightful texture. The dish is not only delicious but also healthy. It's now a staple in my weekly meal plan. Highly recommended!
Mastering the Techniques for Spicy Quinoa and Spinach Pulao
How to sauté the spices: Heat the olive oil in a large wok over medium heat, then add the cumin seeds and let them sizzle for 30 seconds. Add the garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric, and sauté until fragrant, about 30 seconds.
How to cook the quinoa: Pour water and quinoa into the wok. Bring to a simmer and cook, stirring occasionally, until the water is absorbed, for 8 to 12 minutes.
How to garnish: Garnish the pulao with freshly chopped cilantro and serve with lemon wedges.
How To Make Spicy Quinoa and Spinach Pulao
For this pulao dish, we are using quinoa instead of rice for that natural minty taste, add spinach for an earthy flavor. Try this vegan quinoa pulao now.
Serves:
Ingredients
- 2tbspolive oil
- 1tspcumin seeds,jeera
- 2tspgarlic,minced
- 1½tspground cumin,jeera
- 1½tspground coriander,dhana
- 1½tspchile powder
- 1tspginger,minced
- ¾tspThai chile pepper,minced
- ¼: 5px; letter-spacing: 2px”>¼tspground turmeric,haldi
- 1yellow onion,diced
- 1½tomatoes,vine-ripened, diced
- 4cupsspinach,fresh, finely chopped
- 3cupswater
- 1½cupsquinoa,uncooked
- 1cupcilantro,fresh, chopped, or to taste
- 1lemon,cut into wedges
Instructions
-
Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds.
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Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; sauté 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 and cook until wilted for about 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.
Nutrition
- Calories: 340.50kcal
- Fat: 11.51g
- Saturated Fat: 1.49g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.30g
- Polyunsaturated Fat: 3.06g
- Carbohydrates: 50.47g
- Fiber: 7.61g
- Sugar: 3.22g
- Protein: 11.44g
- Sodium: 71.79mg
- Calcium: 107.45mg
- Potassium: 788.65mg
- Iron: 5.41mg
- Vitamin A: 190.50µg
- Vitamin C: 27.43mg
Expert Tip for Perfecting Spicy Quinoa and Spinach Pulao
To ensure your quinoa is fluffy and not soggy, it's important to rinse it thoroughly under cold water before cooking. This helps to remove the natural coating of saponins, which can make the quinoa taste bitter or soapy. Use a fine mesh strainer to rinse the quinoa until the water runs clear. Additionally, you can toast the quinoa in the wok before adding water to enhance its nutty flavor. Just stir it around in the wok until it starts to smell toasty. This step is optional but can add an extra layer of flavor to your spicy quinoa and spinach pulao.
Time-Saving Tips for Preparing This Dish
Prep ahead: Chop and measure all the ingredients before starting the cooking process to save time and make the cooking process smoother.
One-pot wonders: Look for recipes that can be made in a single pot or pan to minimize cleanup and save time on dishwashing.
Batch cooking: Make a larger portion of the recipe and store the extra servings for quick and convenient meals throughout the week.
Time-saving tools: Utilize kitchen tools like food processors, blenders, and slow cookers to simplify the cooking process and save time.
Organized workspace: Keep your kitchen organized and clean to avoid wasting time searching for ingredients and utensils while cooking.
Substitute Ingredients For Spicy Quinoa and Spinach Pulao (Pilaf) Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
cumin seeds - Substitute with coriander seeds: Coriander seeds have a slightly citrusy and earthy flavor that can complement the dish in a similar way to cumin seeds.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing or chopping.
ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar warm and earthy flavor to cumin, making it a suitable substitute in this recipe.
ground coriander - Substitute with ground fennel: Ground fennel can add a slightly sweet and aromatic flavor similar to ground coriander in the dish.
chile powder - Substitute with paprika: Paprika can provide a mild, smoky flavor and vibrant color similar to chile powder in the recipe.
ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, offering a similar warm and spicy flavor.
thai chile pepper - Substitute with jalapeño pepper: Jalapeño pepper can provide a similar level of heat and a bright, fresh flavor to the dish.
pav bhaji masala - Substitute with garam masala: Garam masala can add a complex and aromatic blend of spices similar to pav bhaji masala in the recipe.
ground turmeric - Substitute with ground annatto: Ground annatto can provide a similar vibrant yellow color and a mild earthy flavor to the dish.
yellow onion - Substitute with white onion: White onion can be used as a substitute for yellow onion, offering a slightly milder flavor.
tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used as a substitute for fresh tomatoes, providing a similar tangy and sweet flavor.
spinach - Substitute with kale: Kale can be used as a substitute for spinach, offering a hearty texture and a slightly earthy flavor when cooked.
quinoa - Substitute with bulgur: Bulgur can be used as a substitute for quinoa, providing a similar nutty flavor and texture in the dish.
cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, offering a fresh and slightly peppery flavor to the dish.
lemon - Substitute with lime: Lime can provide a similar level of acidity and citrusy flavor to the dish as a substitute for lemon.
Elevate Your Meal Presentation
Elevate the plating: Arrange the spicy quinoa and spinach pulao in a ring mold for a neat and elegant presentation. Use tweezers to delicately place microgreens on top for a pop of color and freshness.
Incorporate texture: Add a crunchy element by sprinkling toasted cashews and pumpkin seeds over the pulao. This will provide a contrast in texture and enhance the overall dining experience.
Play with height: Create visual interest by stacking the quinoa and spinach pulao in the center of the plate using a ring mold. Garnish with a vertical lemon twist for a striking and sophisticated look.
Utilize negative space: Embrace the beauty of simplicity by allowing some of the plate to remain empty, drawing attention to the vibrant colors and enticing aromas of the dish.
Add a finishing touch: Drizzle a vibrant cilantro oil around the edge of the plate for a burst of flavor and a professional touch. This will enhance the overall presentation and elevate the dish to a new level.
Essential Kitchen Tools for Cooking Quinoa and Spinach Pulao
- Olive oil: A staple in many recipes, olive oil is used for sautéing, frying, and as a base for dressings and marinades.
- Wok: A versatile pan used for stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts.
- Cumin seeds: These seeds are used whole or ground in many dishes to add a warm, earthy flavor and aroma.
- Garlic: A fundamental ingredient in many cuisines, garlic adds a pungent, savory flavor to dishes.
- Ground cumin: Ground cumin is a key spice in many cuisines, adding a warm, aromatic, and slightly bitter flavor to dishes.
- Ground coriander: Ground coriander is used to add a mild, sweet, and citrusy flavor to dishes.
- Chile powder: A blend of ground chilies and other spices, chile powder adds heat and flavor to dishes.
- Ginger: Used fresh or ground, ginger adds a spicy, pungent flavor to dishes and is a common ingredient in many cuisines.
- Thai chile pepper: These small, fiery peppers are used to add intense heat and flavor to dishes in Thai cuisine.
- Pav bhaji masala: A blend of spices commonly used in Indian cuisine, pav bhaji masala adds a complex and aromatic flavor to dishes.
- Ground turmeric: Ground turmeric is a bright yellow spice commonly used in Indian and Middle Eastern cuisines, adding color and a warm, slightly bitter flavor to dishes.
- Food processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients.
- Mixing bowl: Essential for combining ingredients and mixing spices in recipes.
- Lemon: Used for its juice and zest, lemons add a bright, tangy flavor to dishes and are a common ingredient in dressings, marinades, and sauces.
- Cutting board: Used for chopping and preparing ingredients.
- Knife: Essential for cutting and preparing ingredients.
Storing and Freezing Quinoa Pulao for Later
Let the quinoa pulao cool completely before storing it in an airtight container. This will prevent the dish from becoming soggy and will help maintain its texture and flavor.
Once cooled, transfer the pulao to a clean, dry, and airtight container. Make sure to use a container that is suitable for both refrigeration and freezing.
If you plan to consume the pulao within 3-4 days, you can store it in the refrigerator. Place the airtight container in the coldest part of your fridge, typically the back of the bottom shelf.
For longer storage, you can freeze the quinoa pulao for up to 2-3 months. To freeze, portion the cooled pulao into individual serving sizes or family-sized portions in freezer-safe containers or resealable bags. This will allow you to thaw only the amount you need for future meals.
When freezing, make sure to remove as much air as possible from the containers or bags to prevent freezer burn. You can use a straw to suck out the excess air from resealable bags before sealing them.
Label the containers or bags with the date of preparation and the contents to help you keep track of your frozen meals.
To reheat the quinoa pulao, transfer the desired portion from the freezer to the refrigerator and let it thaw overnight. You can then reheat the pulao in a microwave or on the stovetop, adding a splash of water or olive oil to help restore moisture and prevent the dish from drying out.
If reheating from frozen, you can place the pulao directly in a microwave-safe container and heat it on high power, stirring occasionally, until it is heated through and steaming. Alternatively, you can reheat it in a covered pot on the stovetop over low heat, stirring frequently and adding a little water or olive oil as needed.
How To Reheat Leftover Pulao
Stovetop method: heat a small amount of olive oil or ghee in a pan over medium heat. Add the leftover quinoa pulao and stir gently, breaking up any clumps. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy. Add a splash of water or vegetable broth if the pulao seems too dry.
Microwave method: transfer the leftover quinoa pulao to a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the pulao from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. If needed, add a tablespoon of water or vegetable broth to maintain moisture.
Oven method: preheat the oven to 350°F (175°C). Spread the leftover quinoa pulao in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly. If the pulao seems dry, add a tablespoon of water or vegetable broth before baking.
Steam method: place the leftover quinoa pulao in a steamer basket over a pot of simmering water. Cover and steam for 5-7 minutes, or until heated through. This method helps retain moisture and prevents the pulao from drying out.
Stir-fry method: heat a small amount of olive oil in a wok or large skillet over medium-high heat. Add the leftover quinoa pulao and stir-fry for 3-5 minutes, breaking up any clumps and allowing the pulao to crisp up slightly. Add a handful of fresh spinach or other vegetables for added flavor and nutrition.
Fascinating Facts About Quinoa and Spinach
The quinoa and spinach pulao recipe is a nutritious and delicious one-pot meal that is high in protein and fiber. It is a great source of plant-based protein and contains all nine essential amino acids, making it a complete protein. Additionally, quinoa is gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Spinach, on the other hand, is packed with vitamins and minerals, including iron and calcium. This combination makes the dish not only flavorful but also incredibly healthy and beneficial for overall well-being.
Budget-Friendly Cooking: Is This Recipe Economical?
This spicy quinoa and spinach pulao recipe is quite cost-effective for a household. The ingredients, such as quinoa, spinach, and tomatoes, are affordable and nutritious. The use of spices like cumin, coriander, and chile powder adds depth of flavor without breaking the bank. The dish offers a balanced mix of protein, fiber, and essential nutrients, making it a budget-friendly and wholesome option. On a scale of 1-10, this recipe rates an 8 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20, making it an economical and satisfying meal choice.
Is This Spicy Quinoa Dish Healthy?
The spicy quinoa and spinach pulao recipe is a nutritious and well-balanced dish. Quinoa, the main ingredient, is a superfood packed with protein, fiber, and essential nutrients. Spinach adds a healthy dose of vitamins and minerals, while the spices and herbs provide antioxidants and anti-inflammatory properties. The use of olive oil as a healthy fat source further enhances the nutritional value of the dish. Overall, this recipe is a great choice for those looking to maintain a healthy diet.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content
- Add more vegetables to the dish, such as bell peppers, carrots, or peas, to increase the fiber and nutrient content
- Use low-sodium vegetable broth instead of water to cook the quinoa for added flavor without increasing the sodium content significantly
- Experiment with different spice combinations to keep the dish interesting and flavorful without relying on excessive amounts of salt or oil
- Serve the pulao with a side of yogurt or raita to add a cooling element and boost the protein content of the meal
Editor's Take on This Flavorful Quinoa Recipe
This spicy quinoa and spinach pulao recipe is a delightful fusion of flavors and textures. The aromatic blend of spices creates a rich and complex taste, while the addition of spinach adds a vibrant color and a boost of nutrition. The use of quinoa as the base makes this dish not only delicious but also a great source of protein and fiber. The recipe's simplicity and quick preparation make it a perfect choice for a healthy and satisfying meal. The balance of heat and earthy flavors makes this dish a standout option for anyone looking to elevate their culinary repertoire.
Enhance Your Spicy Quinoa and Spinach Pulao (Pilaf) Recipe with These Unique Side Dishes:
Explore These Delicious Alternatives to Quinoa Pulao
Perfect Appetizer and Dessert Pairings for Spicy Quinoa Pulao
Why trust this Spicy Quinoa and Spinach Pulao (Pilaf) Recipe:
This recipe offers a delightful fusion of flavors and textures, showcasing the versatility of quinoa and the vibrant goodness of spinach. The aromatic blend of cumin, coriander, and chile powder infuses the dish with rich, savory notes, while the addition of pav bhaji masala elevates the complexity of the flavors. The use of fresh cilantro and a squeeze of lemon adds a refreshing finish, enhancing the overall appeal of this wholesome and satisfying pulao.
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