Spicy Quinoa and Spinach Pulao (Pilaf) Recipe

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



  • 2tbspolive oil
  • 1tspcumin seeds,jeera
  • 2tspgarlic,minced
  • tspground cumin,jeera
  • tspground coriander,dhana
  • tspchile powder
  • 1tspginger,minced
  • ¾tspThai chile pepper,minced
  • ¼: 5px; letter-spacing: 2px”>¼tspground turmeric,haldi
  • 1yellow onion,diced
  • tomatoes,vine-ripened, diced
  • 4cupsspinach,fresh, finely chopped
  • 3cupswater
  • cupsquinoa,uncooked
  • 1cupcilantro,fresh, chopped, or to taste
  • 1lemon,cut into wedges


  1. Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds.

  2. 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.

  3. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach and cook until wilted for about 2 to 3 minutes.

  4. 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.


  • 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
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