What Is Poha?
Poha is a popular vegetarian Indian breakfast 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 warm Indian spices. My kids are huge fans of the traditional Poha, so the real test in my house was when I first served this Quinoa Poha to them. They absolutely loved it and took it for lunch the next day! This has since become one of our favorite breakfast or brunch dishes over the weekends.
Benefits of Using Quinoa For Poha
In this recipe, I substitute flattened rice (poha) with Quinoa due to several health benefits, including:
Quinoa, which is actually a seed, adds protein and fiber to this dish. Quinoa contains all the eight essential amino acids that a body needs. A cup of cooked quinoa contains 8 grams of protein and quinoa is gluten-free, which appeals to many people with gluten intolerance. Quinoa’s glycemic index is 53, which is considered low. This means that quinoa won’t cause a dramatic spike in blood sugar.
Let’s get started with this healthy and delicious recipe! Another Tasty Indian Vegetarian Breakfast Recipe: Rava Idli
Ingredients- Notes & Substitutions
You just need a handful of fresh produce in combination with a few pantry staples to create this dish. Here’s what you need:
Quinoa: Any trusted brand’s quinoa of any color (white, red, or mixed), works in this recipe. I prefer to use organic white quinoa. Oil: Any clear oil like olive or avocado oil will work. You can also add ghee to make it rich. Seasoning: A simple seasoning of mustard seeds, fresh ginger, curry leaves and a few basic Indian spices, like turmeric, red chili powder, and coriander powder is all we need. Flavorings: I add an optional ingredient that takes this poha to another level of flavor - ketchup!! Yup! A small amount of ketchup adds a sweet zing that really adds to the end flavors. But feel free to skip it if you’re not a fan. Vegetables: Red onion, a small potato, and frozen peas are what I use mostly. You can skip the potato if you want to skip eating simple carbs. Nuts & Finishes: 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.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Quinoa Poha
Here are the step-by-step directions for making Quinoa Poha in the Instant Pot. In just 2 minutes of pressure cooking time, the quinoa grains cook and become fluffy!
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. (pic 1) When mustard seeds start spluttering, add grated ginger, onions, green chili, cubed potatoes, and curry leaves. Saute for 1 minute (pic 2). Add cashews, all dry spices, frozen peas, quinoa, water, and ketchup (optional). Stir well. (pic 3, 4 5) Close the lid and set the pressure valve to ‘Sealing’ mode. Cook on “pressure cook” or “manual” for 2 minutes at high pressure. (See notes for cook times)(Pic 6) Wait for a natural pressure release and open the lid after the pin drops. Fluff the quinoa with a fork. Add chopped cilantro, sugar (optional), and fresh lime juice. Stir with the fork and serve warm.
Alternative Method: Stove-Top Quinoa Poha
In the video recipe, I adapted this easy Indian breakfast recipe to the Instant Pot, but you can easily make it on the stovetop as well.
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. Heat a saucepan on medium-high heat. When it’s hot, add oil and mustard seeds. When mustard seeds start spluttering, add grated ginger, onions, green chili, cubed potatoes, and curry leaves. Saute for 1 minute. Add cashews, all dry spices, quinoa, water as per your quinoa brand directions, and ketchup. (I usually add 1 cup water for ½ cup quinoa). Stir well and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes. Open the lid and 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. Fluff with a fork. Garnish with cilantro, sugar, and lime. Serve warm. (You may need to adjust the cooking time based on your brand of quinoa.)
Serving Suggestions
Quinoa Poha can be enjoyed as a breakfast or snack and doesn’t need any condiments. It goes great with a cup of hot Ginger Tea or Masala Chai. Transform Leftovers into Burger Patties: I transform leftover quinoa poha into veggie burger patties. Here is the detailed recipe for that: Quinoa Veggie Burgers.
How to Store
Cool the Poha completely and transfer it to a container with an airtight lid. Refrigerate it for up to 5 days. To reheat, microwave the desired portion for 30 to 45 seconds, or simply warm it in a frypan, stirring regularly.
Recipe Tips & Notes
Rinse Quinoa: The quinoa seed is coated with a bitter layer called saponin. To remove that, rinse the quinoa 2 to 3 times with water then drain. Nuts: I use cashews in this recipe. Feel free to use an equal quantity of roasted peanuts instead, or skip the nuts altogether for a nut-free poha. Cooking time: Quinoa cooking times may vary depending on the brand you have. If 2 minutes of pressure cooking time is not enough for your brand, try 3 or 4 minutes next time. Pressure Release: Natural Pressure release is critical for best results and soft and fluffy quinoa. Using ketchup: Ketchup is optional but I highly recommend it. It adds a perfect blend of sweet and zing to this dish and you cannot taste it in the end.
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