Savory Spinach Infused Spicy Quinoa Pilaf Recipe

Ingredients

• 2 tbsp of olive oil
• 1 tsp of cumin seeds (jeera)
• 2 tsp of finely minced garlic
• 1 ½ tsp of powdered cumin (jeera)
• 1 ½ tsp of ground coriander (dhana)
• 1 ½ tsp of chile powder
• 1 tsp of minced ginger
• ¾ tsp of finely chopped Thai chile pepper
• ¼ tsp of pav bhaji masala
• ¼ tsp of ground turmeric (haldi)
• A diced yellow onion
• Diced vine-ripened tomatoes, totaling 1 ½
• 4 cups of fresh spinach, finely chopped
• 3 cups of water
• 1 ½ cups of uncooked quinoa
• Fresh cilantro, chopped (about 1 cup or to your liking)
• A lemon cut into wedges

Step 1

In a spacious wok set over a gentle flame, infuse the air with the rich aroma of olive oil. Sprinkle in the magical cumin seeds and let them dance merrily for half a minute. Introduce the lively company of garlic, ground cumin, coriander, a hint of chile powder, the zesty ginger, a spicy chile pepper, the vibrant pav bhaji masala, and the golden turmeric to the mix; stir until the scents intertwine harmoniously, taking you on a fragrant journey in just half a minute. Watch as the humble onion transforms into a translucent beauty under your watchful eye, a process that takes around 5 minutes. Add the juicy tomatoes, allowing them to simmer until their essence mingles seamlessly. Toss in the verdant spinach, letting it gracefully wilt over 2 to 3 minutes.

Step 2

Now, it's time to introduce the nourishing water and the wholesome quinoa to the wok. Let the mixture come to a gentle simmer, stirring occasionally as the grains soak up the liquid, a process that unfolds over 8 to 12 minutes. To finish off this symphony of flavors, adorn your creation with freshly snipped cilantro and a squeeze of bright lemon wedges for that final flourish.