Poha is a savory side dish that is very popular in India. Traditionally in India it is made with flattened rice flakes called Poha. They come dried in different thicknesses. People have Pohe at breakfast or as a snack during the day or with evening tea. It has different variations. Some people will add onions to it. Some will add beans, carrots, peas to it. There will be some with just peas. Some people will add peanuts and some skip it in case of allergies. So you get my point. Try a few versions! Curry leaves are usually added to it which is readily available in Indian grocery stores/online. In case you can’t find it or don’t like its smell, feel free to skip it or add cilantro instead.

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Quinoa is one of those versatile ingredients that can be substituted for a multitude of things. It can be used as a substitute for rice, for flattened rice, pasta etc. In this case I have substituted Quinoa for the flattened rice flakes which were not providing much nutrition wise. So now when we have Quinoa Pohe for breakfast, it gives us a nice balance of complete proteins & fiber without compromising the taste and flavor of the original recipe. The fiber will go up in case you add more vegetables to it. This recipe is a version that I usually make at my home. It works out great for picnics or potlucks, school/office lunches.

Ingredients:

Quinoa – 1 cup dried (makes 3 cups cooked)

Peas – ¼ cup frozen

Peanuts – ¼ cup roasted unsalted

Potato – 1 medium

Lemon juice – 2 t

Curry leaves – 8 to 10 fresh leaves

Turmeric – 1 t

Mustard seeds – 1 t

Salt – 1 t

Black pepper – ½ t

Extra virgin olive oil – 1 T

 

Directions:

• Cook the Quinoa, drain it and set it aside for cooling.
• Boil a potato (I usually do it quickly in the microwave) and dice it into small pieces.
• Heat a wok. Add the oil & warm for a little bit. Then add the mustard seeds. When they begin to sputter, add the peanuts and roast for a bit.

• Then add the curry leaves, turmeric, salt, pepper. Stir well. In case you are substituting cilantro for curry leaves then do not add them now but add the cilantro at the end as a garnish.

• Add the diced potato and rinsed frozen peas. Stir for a minute.

• Now add the cooled down Quinoa and lemon juice.
• Taste the seasonings and adjust according to taste.

ENJOY!

 

Nutritional Content

Serving Size: 6

Per serving: Calories 183 cal, Fat 6 g, Sat Fat 0.7 g, Carbs 26.4 g, Fiber 2.9 g, Protein 5.2 g

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QUINOA (POHA) SAVORY SIDE DISH

Ingredients:

• Quinoa – 1 cup dried (makes 3 cups cooked)
• Peas – ¼ cup frozen
• Peanuts – ¼ cup roasted unsalted
• Potato – 1 medium
• Lemon juice – 2 t
• Curry leaves – 8 to 10 fresh leaves
• Turmeric – 1 t
• Mustard seeds – 1 t
• Salt – 1 t
• Black pepper – ½ t
• Extra virgin olive oil – 1 T

Directions:

• Cook the Quinoa, drain it and set it aside for cooling.
• Boil a potato (I usually do it quickly in the microwave) and dice it into small pieces.
• Heat a wok. Add the oil & warm for a little bit. Then add the mustard seeds. When they begin to sputter, add the peanuts and roast for a bit.
• Then add the curry leaves, turmeric, salt, pepper. Stir well. In case you are substituting cilantro for curry leaves then do not add them now but add the cilantro at the end as a garnish.
• Add the diced potato and rinsed frozen peas. Stir for a minute.
• Now add the cooled down Quinoa and lemon juice.
• Taste the seasonings and adjust according to taste. Enjoy!

Nutritional Content

Serving Size: 6

Per serving: Calories 183 cal, Fat 6 g, Sat Fat 0.7 g, Carbs 26.4 g, Fiber 2.9 g, Protein 5.2 g