Spicy Quinoa and Spinach Pulao (Pilaf)
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Ingredients35 m servings 359 cals
Original recipe yields 4 servings
- 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.
Per Serving: 359 calories; 11.7 g fat; 55.3 g carbohydrates; 12.2 g protein; 0 mg cholesterol; 47 mg sodium. Full nutrition