Ingredients
2tbspolive oil
1tspcumin seeds,jeera
2tspgarlic,minced
1½tspground cumin,jeera
1½tspground coriander,dhana
1½tspchile powder
1tspginger,minced
¾tspThai chile pepper,minced
¼tsppav bhaji masala
¼tspground turmeric,haldi
1yellow onion,diced
1½tomatoes,vine-ripened, diced
4cupsspinach,fresh, finely chopped
3cupswater
1½cupsquinoa,uncooked
1cupcilantro,fresh, chopped, or to taste
1lemon,cut into wedges
Preparation
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; sauté 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 and cook until wilted for about 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.
