Quinoa Veg Poha

1. 1
   prep

   Rinse and soak the quinoa.

   Place quinoa in a fine-mesh strainer and rinse under cold water until water runs clear. Transfer to a bowl, cover with water, and soak for 15 minutes. Drain well before cooking.

   TIPRinsing removes the bitter saponin coating and makes the quinoa taste cleaner.
2. 2
   steam · ~12 min

   Cook the quinoa.

   In a saucepan, combine the drained quinoa, 1.5 cups of water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and quinoa is fluffy (about 12 minutes). Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPDo not stir while simmering — it releases starch and turns the quinoa mushy.
3. 3
   saute · ~3 min

   Roast the peanuts.

   Heat a wide pan or kadai over medium heat. Add the peanuts and dry roast until they turn golden and start to crackle (2-3 minutes). Transfer to a plate and set aside.

4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat oil in the same pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and let them sizzle (15 seconds).

   4.Add slit green chilies and curry leaves, and stir until fragrant (30 seconds).

   TIPCover the pan partly when adding curry leaves — they may splatter.
5. 5
   saute · ~7 min

   Sauté the aromatics and vegetables.

   1.Add chopped onion and grated ginger, and sauté until the onion turns translucent (3-4 minutes).

   2.Stir in turmeric powder and cook for 30 seconds.

   3.Add chopped carrot and bell pepper, and sauté for 2 minutes until slightly softened but still crunchy.

   TIPKeep the vegetables crisp — they add a nice texture contrast to the soft quinoa.
6. 6
   mix · ~3 min

   Combine quinoa with the vegetable mixture.

   Add the cooked quinoa and roasted peanuts to the pan. Gently mix everything together without mashing the quinoa. Cook for 2-3 minutes over low heat to let the flavors meld.

7. 7
   garnish

   Finish with lemon juice and garnish.

   Turn off the heat. Drizzle lemon juice over the quinoa mixture and toss gently. Transfer to a serving bowl, top with grated coconut and chopped coriander leaves.

8. 8
   serve

   Serve hot with a squeeze of extra lemon on the side.

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