Spiced Quinoa With Spinach And Avocado Recipe

About this recipe

A wholesome and flavorful vegan dinner featuring spiced quinoa, fresh spinach, and creamy avocado, perfect for a satisfying and nutritious meal.

Ingredients

• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Fresh Green Jalapeno
• 250 g Spinach - Chopped
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 120 g Avocado - Tanzania
• 5kg+ Onion
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 1 kg Akar Powder Salt

Instructions

1. 1. Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Add 1 finely chopped onion and sauté until soft and translucent, about 5 minutes.
2. 2. While the onion cooks, dry roast 2 teaspoons of cumin seeds in a small pan over medium-high heat until fragrant, stirring frequently to avoid burning. Remove from heat and transfer to a blender.
3. 3. Add 2 chopped tomatoes and 1 chopped green jalapeño to the blender with the roasted cumin seeds. Blend until smooth and set aside.
4. 4. Once the onion is ready, add the tomato puree to the skillet. Stir and cook for about 5 minutes, or until the mixture thickens into a paste.
5. 5. Stir in 1/4 teaspoon of turmeric and 1/2 teaspoon of salt. Mix well to combine.
6. 6. Add 2 cups of cooked rice to the skillet. Stir until the rice is evenly coated with the spiced tomato mixture. Cook for an additional 2 minutes, then remove from heat and let cool slightly.
7. 7. When ready to serve, gently fold in 2 cups of chopped spinach. Squeeze the juice of 1 lemon over the mixture and toss to combine.
8. 8. Dice 1 avocado and toss it with a little lemon juice and a pinch of salt to prevent browning. Add the avocado to the rice mixture just before serving.