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Spicy quinoa and spinach pilaf recipe

Spicy quinoa and spinach pilaf recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Leaf vegetables
  • Spinach

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

1 person made this

IngredientsServes: 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

MethodPrep: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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