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Pro Kitchen Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use fresh spinach for the best texture, but frozen spinach can work in a pinch.
- Adjust the level of spice by adding more or less chili flakes according to your taste.
Ingredients 0/17
Why You'll Keep Making This
Step 1
Warm up some olive oil in a large pan over medium heat. Toss in the cumin seeds and let them sizzle for about half a minute until they release their aroma. Next, add the garlic along with ground cumin, coriander, chile powder, ginger, fresh chile pepper, pav bhaji masala, and turmeric. Give everything a quick stir and sauté for another 30 seconds until you can really smell the spices.
Step 2
Now, throw in the chopped onion and cook it until it turns soft and translucent, which should take around 5 minutes. Add the tomatoes and cook them down until the strong tomato smell fades away. Then, mix in the spinach and cook just until it wilts, about 2 or 3 minutes.
Step 3
Pour in the water and quinoa, stir it all together, and bring the mixture to a gentle simmer. Let it cook, stirring every now and then, until all the water is soaked up—this usually takes between 8 and 12 minutes. Finish it off by sprinkling freshly chopped cilantro on top and serving with lemon wedges for a bright, zesty touch.
