Parfaite Recette
Spicy Quinoa and Spinach Pulao (Pilaf)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Informations nutritionnelles
231
Kalorit
Glucides 59% (35.8g)
Graisses 23% (6.2g)
Protéines 19% (11.4g)
23 min
Courir
35 min
Vélo
1.4 h
Nettoyer
Glucides35.8g
Fibres alimentaires7.3g
Sucres1.6g
Graisses6.2g
Saturées2.2g
Protéines11.4g
Sodium146mg
Potassium1261mg
Cholestérol8mg
Vitamine A334%
Vitamine C89%
Calcium26%
Fer68%
Ingrédients
- 2 tablespoons olive oil
- 1 teaspoon minced ginger
- 1 yellow onion, diced
- 1 ½ teaspoons ground cumin (jeera)
- ¼ teaspoon pav bhaji masala
- 1 ½ vine-ripened tomatoes, diced
- 1 ½ teaspoons chile powder
- 1 teaspoon cumin seeds (jeera)
- 1 ½ teaspoons ground coriander (dhana)
- 1 lemon, cut into wedges
- 1 ½ cups uncooked quinoa
- 2 teaspoons minced garlic
- 1 cup chopped fresh cilantro, or to taste
- ¼ teaspoon ground turmeric (haldi)
- ¾ teaspoon minced Thai chile pepper
- 4 cups finely chopped fresh spinach
- 3 cups water
Recette
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1Heat 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.
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2Pour 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.
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