Tangy Masala Quinoa Poha Recipe

About this recipe

Tangy Masala Quinoa Poha is a vibrant and nutritious twist on traditional poha, perfect for an energizing breakfast. Made with fluffy, protein-packed quinoa instead of flattened rice, this dish is infused with the flavors of mustard seeds, curry leaves, and a medley of vegetables. A tangy hint of lemon and moderate spices create a well-balanced dish that satisfies your taste buds while keeping it light and healthy. Ideal for active individuals seeking a fiber-rich, weight-loss-friendly meal, this recipe is a delightful way to start your day.

Ingredients

• 100 g Quinoa
• 200 ml Mustard Oil
• 500 g Onion
• 250 g Carrot
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Coriander Powder
• 100 g Curry Leaves
• - Green Peas
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and cook it in a saucepan according to package instructions until fluffy, then set aside to cool.
2. 2. Heat oil in a large pan over medium heat and add mustard seeds; let them splutter.
3. 3. Add curry leaves and green chili to the pan, sauté for 30 seconds to release their aroma.
4. 4. Stir in the chopped onion and sauté until translucent, then add the carrot and green peas; cook for 3-4 minutes until tender.
5. 5. Add turmeric powder, coriander powder, red chili powder, and salt, mixing well to coat the vegetables evenly.
6. 6. Add the cooked quinoa to the pan and toss to combine with the spiced vegetables. Cook for 2-3 minutes on low heat to blend the flavors.
7. 7. Turn off the heat and mix in the lemon juice and chopped coriander. Adjust seasoning if needed.
8. 8. Serve warm, garnished with additional coriander if desired.