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A bowl of spinach quinoa and with glass of butter milk
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5 from 1 vote

Spicy Spinach Quinoa

I have always been looking for the best spice combination that brings the best from Quinoa and also has the traditional taste from Indian cuisine. Spinach Quinoa does just that!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Difficulty: Easy
Servings: 4 people
Calories: 197kcal
Author: Uma Srinivas

Ingredients

  • 1 cup quinoa
  • ½ cup spinach
  • 1 cup cauliflower florets
  • ½ cup chopped onions
  • Half tomatoes chopped
  • 2 green chilies chopped
  • 1 tablespoon minced ginger
  • 3-4 small piece cinnamon
  • 3 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper powder
  • 5-6 cashews optional
  • 2 teaspoon coconut oil
  • Salt

Instructions

  • Cook the quinoa with 2 cups of water.
  • Meanwhile, blanch the spinach and blend with tomatoes, ginger, cinnamon, chilies, cashews and about half cup water. Blend well and keep aside.
  • Place a pan over medium heat. Saute the cumin seeds in a teaspoon of coconut oil. After few seconds, add cloves and continue to saute for few seconds.
  • Add onions and continue to saute until they are transparent.
  • Add cauliflower florets, turmeric powder, chili powder, and crushed black pepper. Place a cover and let cook for 5-10 minutes.
  • When the vegetables appear cooked, add in the spinach blend and stir well. Add salt to taste.
  • When it starts to boil, add the cooked quinoa and stir well. Cover the lid for 5 minutes and let the quinoa blend with the gravy.

Nutrition

Serving: 2g | Calories: 197kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 379mg | Fiber: 4g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 3mg