Spicy quinoa and spinach pilaf

    35 min

    This spicy pilaf is flavoured with Indian spices and made with quinoa rather than rice for added protein.


    1 person made this

    Ingredients
    Serves: 4 

    • 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
    • 700ml water
    • 250g uncooked quinoa
    • 45g chopped fresh coriander, or to taste
    • 1 lemon, cut into wedges

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.

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