Spicy Quinoa and Spinach Pulao (Pilaf)

Name: Spicy Quinoa and Spinach Pulao (Pilaf)
Total time: 35
Yield: 4
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

Recipe by charisma from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 teaspoon cumin seeds (jeera)
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2 teaspoons minced garlic
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1 ½ teaspoons ground cumin (jeera)
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1 ½ teaspoons ground coriander (dhana)
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1 ½ teaspoons chile powder
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1 teaspoon minced ginger
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¾ teaspoon minced Thai chile pepper
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¼ teaspoon pav bhaji masala

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¼ teaspoon ground turmeric (haldi)
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1 yellow onion, diced
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1 ½ vine-ripened tomatoes, diced
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4 cups finely chopped fresh spinach
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3 cups water
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1 ½ cups uncooked quinoa
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1 cup chopped fresh cilantro, or to taste
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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.