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.
Extra Tips & Suggestions
- 1. Keep your spinach fresh by wrapping it in a damp paper towel and storing it in a plastic bag in the refrigerator.
- 2. Store your quinoa in an airtight container in a cool, dry place to keep it fresh and prevent it from absorbing any unwanted odors.










Reviews
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