SPICY SPINACH [QUINOA] PULAO RECIPE

KITCHEN MOM'S

INGREDIENTS (SERVES 4-6)

1. 1 1/2 c uncooked quinoa
2. 4 c finely chopped spinach
3. 1 1/2 vine ripened tomatoes (diced)
4. 1 yellow onion (diced)
5. 2 tbs olive oil
6. 1 tsp ginger (minced)
7. 2 tsp garlic (minced)
8. 1 tbs dhana jeeru
9. 1 1/2 tsp mirchi (cayenne pepper)
10. 1/4 tsp pav bhaji masala
11. minced green chilies to taste
12. 1 tsp jeera (cumin seeds)
13. 3 c water
14. 1/4 tsp haldi (ground tumeric)
15. freshly chopped cilantro for garnish
16. lemon wedges for garnish

INSTRUCTIONS

1. In a large wok (I like this one!), heat the olive oil.
2. Add the cumin seeds and let sizzle for 30 seconds.
3. Add the minced garlic and ginger.  Sauté until golden brown.  
4. Add the diced onions and saute until translucent.  
5. Add the chopped tomatoes and cook for 5-7 minutes or until the tomato smell goes away.
6. Add the finely chopped spinach and mix well.  Cook for 2-3 minutes or until spinach has reduced in size.  
7. Add the quinoa and 3 cups of water.  Bring the water to a light boil and cook until quinoa is completely cooked (~8-12 minutes).  
8. Garnish with freshly chopped cilantro and a wedge of lime.  

NOTES  to add more protein to this dish, we served it with FRESH RAITA

1. 1/2 cup greek yogurt
2. 1/2 cup regular full fat yogurt
3. tadka:  heat 1 tbs olive oil, add 1/2 tsp cumin seeds, 1 tsp mirchi, pinch of haldi
4. Add to yogurt and mix well.  
5. Salt to taste.

GLOSSARY OF SPICES CAN BE FOUND HERE