Quinoa Poha-A twist on Traditions

 

Quinoa poha watermark

Lets face it we all get stuck for healthy breakfast ideas at some point or the other. Now, while I enjoy a light one most often, consisting of fruits, Oats and perhaps an occasional smoothie, I must admit I do like to indulge in a traditional breakfast a couple of times a week.

I’ve recreated a twist in the traditional poha breakfast by using some wonderful Quinoa instead. Poha is a wholesome breakfast made in most homes in India.It’s quite easy to make up and most often has a mix of spices like cumin, turmeric and mustard seeds used for flavoring. Along with chopped onions,peas and of course chopped coriander for the garnish.

So what is Poha?

Poha is  Flattened rice (also called beaten rice) is a unhusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucent thin to nearly four times thicker than a normal rice grain.

Here is a twist on the regular use of flattened rice.I’ve used some cooked Quinoa instead along with the usual ingredients that Poha is usually made of. I have used this healthy ,power packed protein in a number of salads and appetizers, but never really along with Indian spices. I was hoping the end result would turn out good. And it did! It  turned out really delicious and I do hope you will experiment with Quinoa just as I did.

To learn more about Quinoa and the perfect way of cooking it you may like to visit my post at :wp.me/p2eASG-8G

 

For cooking the Quinoa use 1 measure of Quinoa to 2 measures of water and bring to a boil. Lower the flame and cover with a lid and let it cook till all the water is absorbed. Remove from heat and spread in a plate to cool.

To make the Poha:

Ingredients:

1 onion
Handful of curry leaves
1 -2 green chilies cut
Chopped coriander leaves
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1 Medium Potato (Boiled and cubed)
Salt to taste
Crushed peanuts and grated coconut to garnish.
Method:

  1. Heat some oil in a pan.
  2. Temper with mustard seeds and curry leaves.
  3. Add  the onions and fry till transparent. Add green chilies.
  4.  Next add turmeric and fry for a minute. Now add the boiled green peas.
  5.  Add the cooked Quinoa and stir lightly.
  6.  Garnish with chopped coriander and grated coconut
  7.  Sprinkle crushed peanuts.
  8. Serve hot.
  9. Squeeze some lemon juice if desired.

3 thoughts on “Quinoa Poha-A twist on Traditions

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