How to make Quinoa Poha -
Quinoa replaces poha in this delicious snack – served ideally at breakfast
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Quinoa, Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Quinoa Poha checkout Quinoa and Feta Burger, Quinoa Poha, Quinoa and Vegetable Patties, Quinoa Mozzarella Burgers . You can also find more Snacks and Starters recipes like Gamberi Aglio E Olio Grilled Vegetable Sandwich Arbi Cutlets Cheesy Sweet Potato Fries
Quinoa Poha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Quinoa Poha Recipe
Quinoa 2 cups
Salt to taste
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Green chillies chopped 2
Curry leaves 12-15
Medium onions chopped 2
Turmeric powder 1/4 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Small potatoes boiled, peeled and cut into small cubes 2
Fresh coconut scraped to garnish
Fresh coriander sprigs to garnish
Method
Step 1
Boil 3 cups water in a non-stick deep bottom pan, add salt and quinoa, mix and cook till quinoa is done. Drain and set aside.
Step 2
Heat oil in a non-stick pan, add mustard seeds, and let them splutter. Add asafoetida, green chillies and curry leaves, mix and sauté for 1 minute.
Step 3
Add onions, mix and sauté till golden brown. Add turmeric powder, salt, sugar and potato, mix and sauté for 1 minute.
Step 4
Add the drained quinoa, mix well and lower the heat, cook for 2-3 minutes. Take it off the heat.
Step 5
Transfer into a serving bowl, garnish with coconut and coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
