Name: Spicy Quinoa and Spinach Pulao (Pilaf) Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 tsp cumin seeds; 2 tsp garlic; 1½ tsp ground cumin; 1½ tsp ground coriander; 1½ tsp chile powder; 1 tsp ginger; ¾ tsp Thai chile pepper; ¼ tsp pav bhaji masala; ¼ tsp ground turmeric; 1 yellow onion; 1½ tomatoes; 4 cups spinach; 3 cups water; 1½ cups quinoa; 1 cup cilantro; 1 lemon

Spicy Quinoa and Spinach Pulao (Pilaf) Recipe

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.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2tbspolive oil
1tspcumin seeds,jeera
2tspgarlic,minced
1½tspground cumin,jeera
1½tspground coriander,dhana
1½tspchile powder
1tspginger,minced
¾tspThai chile pepper,minced
¼tsppav bhaji masala
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.
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.