Poha is a popular Indian vegetarian breakfast and snack recipe. This breakfast staple from the state of Maharashtra (western India), is traditionally made with Flattened dry rice, called Poha. The flattened rice is rinsed with water a few times to rehydrate it and then cooked with potatoes, plenty of onions, peanuts and spices.
In this recipe, I have substituted flattened rice with Quinoa, adding protein and fiber to this already nutritious dish. A simple seasoning of mustard seeds, curry leaves and a few basic spices, makes it ideal for breakfast or a snack. I personally prefer cashews in this recipe , but you can add peanuts or almonds too. I finish this dish with chopped cilantro, a dash of sugar and a squeeze of lime. My kids are huge Poha fans, so the real test in my house was when I served the Quinoa Poha to them. They absolutely loved it and took it for lunch the next day!
In this video, I have adapted this recipe to the Instant Pot, but you can easily make it on the stove-top as well. Check out the Notes section for the stove-top instructions.
Quinoa PohaPrint Recipe
- 1/2 cup quinoa, rinsed in a mesh sieve
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 2 teaspoons fresh ginger, grated or chopped fine (or 1/2 teaspoon dry ginger powder)
- 1 small onion, sliced thin (about 3/4 cup)
- 1 medium gold potato, cubed into 1/4 inch pieces (about 3/4 cup)
- 2 green chilies (optional)
- 6-8 curry leaves (or 1 kaffir lime leaf)
- 3/4 teaspoon salt
- 3/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 cup frozen peas
- 1/2 cup water
- 1 teaspoon ketchup (optional, but highly recommended)
- 2 tablespoons chopped cilantro
- 1/4 teaspoon sugar
- juice of half a lime
Prep the ingredients. Slice onion, peel and cube potatoes, grate or finely chop ginger. Rinse the quinoa in a mesh sieve, it removes the bitter coating on the quinoa beads. Turn Instant Pot on Sauté. When it's hot, add oil and mustard seeds. When mustard start spluttering, add grated ginger, onions, green chili, cubed potatoes and curry leaves. Saute for 1 minute.
Add cashews, all dry spices, frozen peas, quinoa, water and ketchup. Stir well. Close lid. Set valve to 'Sealing' mode. Cook on MANUAL (High) for 1 minute.
Open lid after natural pressure release or quick release after 15 minutes. Fluff the quinoa with a fork. Add chopped cilantro, sugar (optional) and lime juice. Stir with the fork and serve warm.
Stove-top: In a sauce pan, follow step 1 & 2, but don't add peas yet. Add 1/2 cup quinoa with 1 cup water. Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add peas, cover and continue to cook for another 5 minutes. Turn off the heat and let it sit for 5 minutes in the pan. Garnish with cilantro, sugar and lime. Serve warm.
(You may need to adjust the cooking time based on your brand of quinoa.)