Spicy Quinoa and Spinach Pulao (Pilaf)

Ingredients and Weight:

• Quinoa, uncooked: 1 cup
• Spinach, chopped: 4 cups (packed)
• Onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Green chili, seeded and chopped: 1 small
• Vegetable broth: 2 cups
• Cumin seeds: 1 teaspoon
• Coriander seeds: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Red chili powder: to taste
• Salt, to taste
• Butter or ghee: 1 tablespoon

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear.
2. Heat the butter or ghee in a large saucepan over medium heat.
3. Add the cumin, coriander, turmeric, and red chili powder to the pan and sauté for 30 seconds until fragrant.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and green chili and cook for 1 minute more.
6. Add the drained quinoa to the pan and stir to coat with the spices.
7. Pour in the vegetable broth and bring to a boil.
8. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
9. Stir in the chopped spinach and cook until wilted, about 2 minutes.
10. Season with salt to taste and serve.

Nutritional Information:

• Calories: 200 per serving (1 cup)
• Carbohydrates: 35g
• Protein: 8g
• Fat: 6g
• Fiber: 4g

Dish Characteristics:

• Savory and mildly spicy
• Aromatic with traditional Indian spices
• Packed with healthy grains, greens, and vegetables
• Suitable as a side dish for various main courses

User Comments:

• "Delicious and healthy! I love the combination of quinoa and spinach."
• "The spices give this dish a wonderful flavor that pairs well with any protein."
• "Easy to make and perfect for a quick and satisfying lunch or dinner."
• "Great for meal prepping as it reheats well."
• "I added some crumbled feta cheese on top for an extra touch of flavor."

Special Precautions and Tips:

• If you can't find vegetable broth, you can use unsalted chicken or beef broth instead.
• Adjust the amount of red chili powder to your desired level of spiciness.
• To make this dish vegan, use olive oil instead of butter or ghee.
• For a richer flavor, roast the cumin and coriander seeds in a dry skillet over medium heat for a few minutes before grinding.