Ingredients

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds , jeera
• 2 teaspoons minced garlic
• 1.5 teaspoons ground cumin , jeera
• 1.5 teaspoons ground coriander , dhana
• 1.5 teaspoons chile powder
• 1 teaspoon minced ginger
• 0.75 teaspoons minced Thai chile pepper
• 0.25 teaspoons pav bhaji masala
• 0.25 teaspoons ground turmeric , haldi
• 1 yellow onion , diced
• 1 ½ vine-ripened tomatoes , diced
• 4 cups finely chopped fresh spinach
• 3 cups water
• 1.5 cups uncooked quinoa
• 1 cup chopped fresh cilantro , or to taste
• 1 lemon , cut into wedges

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving