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Categories:
olive oil cumin seeds garlic ground cumin ground coriander chile powder ginger pepper masala ground turmeric yellow onion tomatoes fresh spinach water quinoa fresh cilantro lemon
Viewed: 59 - Published at: a year agoIngredients
- 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 chile powder
- 1 teaspoon minced ginger
- 3/4 teaspoon minced Thai chile pepper
- 1/4 teaspoon pav bhaji masala
- 1/4 teaspoon ground turmeric (haldi)
- 1 yellow onion, diced
- 1 1/2 vine-ripened tomatoes, diced
- 4 cups finely chopped fresh spinach
- 3 cups water
- 1 1/2 cups uncooked quinoa
- 1 cup chopped fresh cilantro, or to taste
- 1 lemon, cut into wedges
Method
- 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.
