Spicy Quinoa and Spinach Pulao (Pilaf) Recipe

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.

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.