This spicy pilaf is flavoured with Indian spices and made with quinoa rather than rice for added protein.
1 person made this
2 tablespoons olive oil
1 teaspoon cumin seeds (jeera)
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin (jeera)
1 1/2 teaspoons ground coriander (dhana)
1 1/2 teaspoons chilli powder
1 teaspoon minced ginger
3/4 teaspoon minced Thai chilli pepper
1/4 teaspoon pav bhaji masala
1/4 teaspoon ground turmeric (haldi)
1 onion, diced
1 1/2 vine-ripened tomatoes, diced
120g finely chopped fresh spinach
250g uncooked quinoa
45g chopped fresh coriander, or to taste
1 lemon, cut into wedges
Method Prep:15min › Cook:20min › Ready in:35min
Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chilli powder, ginger, chilli pepper, pav bhaji masala and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until softened, about 5 minutes. Stir in tomatoes and cook for a few minutes. Mix in spinach; cook until wilted, 2 to 3 minutes.
Pour water and quinoa into the wok; simmer and cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped coriander and lemon wedges.