Poha with quinoa – the magic “grain”

Quinoa is touted as the magic “grain” = gluten free, high in protein and low in carbohydrates. A quarter cup of quinoa has more than 6 grams of protein, a good way to get protein into a vegetarian diet. My first attempt to cook with quinoa was to make poha. Turned out quite good, a hearty nutty dish supplemented with peanuts (to boost some more protein) and walnuts (the best antioxidant source in nuts) added in after cooking.

One large onion, finely chopped
Three tablespoons canola oil
A cup of frozen corn
A cup of frozen green peas
One green chilli pepper, finely chopped
A pinch of asafoetida
One tablespoon of black mustard seeds
A pinch of red chilli flakes
A teaspoon cumin powder
A teaspoon corainder powder
A teaspoon turmeric
A tablespoon lemon juice
One inch piece of ginger grated
Salt to taste

2 cups quinoa, washed and strained
4 cups water

Half cup roasted peanuts
Half cup chopped walnuts

Heat oil, add asafoetida, mustard seeds, then all spices and onions, chopped green chilli. Stir and fry until golder brown. Next add corn and peas and continue to stir and fry. Add the quinoa and water and salt to taste. Cook for 15 minutes until the quinoa is translucent and cooked. In the final cooking add ginger and cook for the last 5 minutes. Garnish with peanuts and walnuts. Serve warm.


One Response

  1. Sounds delicious! Quinoa is the best.

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