Quinoa Poha
Quinoa cooked poha-style with mustard seeds, curry leaves, onion, peas, and peanuts.
For 1 serving
Rinse and simmer the quinoa until tender
- Rinse the quinoa thoroughly under cold running water to remove bitterness.
- Simmer in water for 12-14 minutes until the grains are translucent.
- Fluff with a fork and let it cool slightly to prevent clumping.
TIPRinsing removes saponin, a natural coating that can make quinoa taste soapy.Temper the spices and peanuts in hot oil
- Heat mustard oil in a large pan until it reaches its smoking point.
- Add mustard seeds and wait for them to splutter completely.
- Stir in curry leaves, green chili, and peanuts, frying for 1 minute.
TIPWait for the mustard seeds to stop popping before adding the leaves to avoid bitter oil.Sauté the aromatics and vegetables
- Add the chopped onion and sauté for 2 minutes until translucent.
- Stir in the green peas and turmeric powder.
- Cook for another 2 minutes until the peas are heated through.
Combine the quinoa and season the dish
- Gently fold the cooked quinoa into the vegetable and spice mixture.
- Season with salt and fresh lemon juice to taste.
- Garnish with fresh cilantro before serving.
TIPAdd the lemon juice only at the very end to keep the flavor bright and fresh.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the quinoa is dry and fluffed before adding to the pan to maintain a light texture.
- 2If using frozen peas, there is no need to thaw them; they will cook perfectly in the sauté step.
- 3For a crunchier texture, roast the peanuts separately and add them just before serving.
- 4Use a heavy-bottomed pan to ensure even heat distribution during the tempering process.
Adapt it for your goals.
Low sodium
Reduce salt by half and double the lemon juice and fresh cilantro for flavor.
spicierSpicier
Add half a teaspoon of red chili powder along with the turmeric.
diabetic friendlyDiabetic friendly
Increase the volume of green peas and add finely chopped carrots for extra fiber.
veganVegan
This recipe is naturally vegan as it uses mustard oil instead of ghee.
Why this is on our healthy list.
Complete Plant Protein
Quinoa provides all nine essential amino acids for muscle repair.
High Dietary Fiber
Supports digestive health and provides long-lasting satiety.
Heart Healthy Fats
Mustard oil and peanuts provide monounsaturated fats for cardiovascular health.
Antioxidant Support
Turmeric contains curcumin, which helps manage inflammation.
Frequently asked questions
Yes, it is a nutrient-dense alternative to traditional rice poha, offering more protein and a lower glycemic index.
