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.

Q is for Quinoa

I’ve heard about it.My friends talk about it.I’ve read umpteen reviews,blogs and recipes on the benefits of it…bought it,stored it,gave it away and forgot all about it until last week,I saw it  while shopping for my groceries.So this time I decided I must cook it.The results were a fresh,satisfying and a delicious salad.

Now you are probably wondering what all this fuss is about.Well its time for my kitchen to say hello to this wonderful grain called Quinoa(to be pronounced “Keen-wa”).I have to correct myself here it’s rightly classified as a seed and not really a grain.Quinon is gluten-free and power packed with goodies.High in fibre,loaded with vitamins and popular with vegetarians.You could use Quinoa in salads,casseroles and soups.

I’ve put together this simple and delicious salad here.It light and healthy.I’ve used fresh chopped tomatoes,chopped avocados,black olives and cucumbers.Feel free and add your favourite vegetables as well.

As I’ve said before turning to healthy choices is always an option.I’ve contemplating way too long on cooking Quinoa.We had this on the side with some steamed fish the other night.And I was quite pleased that I had discovered such a wonderful new salad.A nice nutty bite to it and very satisfying.I even enjoyed having the left over salad for lunch the next day.So yes would could make up a batch and keep it handy to have.

Tips on cooking Quinoa:

  • Rinse the quinoa under running water.(About 1 cup is good for 4-5 servings)
  • Use 1 1/2 cups of water for every cup of quinoa.
  • Bring to a boil. Then cover and let it simmer till all the water is absorbed.
  • The Quinoa is cooked when the water is fully absorbed and the grain becomes translucent.
  • Remove and let this cool by spreading it on a platter. Drizzle with olive oil.
  • I’ve added chopped tomatoes,cucumbers,red onions,black olives and some avocado.

Dressing:

  • 2 tablespoons olive oil
  • Juice of 1 lemon(squeezed)
  • Salt and pepper to taste
  • You may even mix a bit of balsamic vinegar if you wish.
  • Garnish with chopped coriander or parsley.

Cheers to healthy cooking dear friends and I hope you enjoy making this Quinoa Salad.