Quinoa Poha

Lemony, spicy, and slightly sweet, Quinoa Poha is my modern twist on a popular Indian vegetarian breakfast recipe. This delicious recipe replaces flattened rice (poha) with quinoa, a higher-protein and fiber-rich grain, and is prepared with vegetables and mild spices. Here's an easy 30-minute recipe using the Instant Pot.

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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.

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: I mostly use red onion, a small potato, and frozen peas. 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)
• Add grated ginger, onions, green chili, cubed potatoes, and curry leaves when mustard seeds start spluttering. 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. Add grated ginger, onions, green chili, cubed potatoes, and curry leaves when mustard seeds start spluttering. 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, add peas, cover, and 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. 

Popular Quinoa Recipes on the Blog

These recipes are part of the Gluten-Free Recipes Collection:

📖 Recipe

Quinoa Poha

Aneesha Gupta

Quinoa Poha is a modern twist on a popular Indian breakfast dish made by replacing flattened rice (poha) with protein and fiber-rich quinoa, and vegetables.

4.63 from 8 votes

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian

Servings 3 people

Calories 196 kcal

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Video

Equipment

• ▢
  Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup quinoa rinsed in a mesh sieve
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon mustard seeds
• ▢ 2 teaspoons fresh ginger grated or chopped fine (or ½ teaspoon dry ginger powder)
• ▢ 1 small onion sliced thin (about ¾ cup)
• ▢ 1 medium gold potato cubed into ¼ inch pieces (about ¾ cup)
• ▢ 2 green chilies optional
• ▢ 6 curry leaves or 1 kaffir lime leaf
• ▢ ¾ teaspoon salt
• ▢ ¾ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ ½ cup frozen peas
• ▢ ½ cup water +2 tbsp
• ▢ 1 teaspoon ketchup optional, but highly recommended

Garnish

• ▢ 2 tablespoons chopped cilantro
• ▢ ¼ teaspoon sugar
• ▢ 1 teaspoon lime juice : half a lime

Instructions

 

• 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. When mustard start spluttering, add grated ginger, onions, green chili, cubed potatoes and curry leaves. Saute for 1 minute.
• Add cashews, all dry spices, frozen peas, quinoa, water and ketchup. Stir well. Close lid. Set valve to 'Sealing' mode. Cook on MANUAL (High) for 1 minute. For a softer quinoa, cook for 2 minutes on the same setting.
• Open lid after natural pressure release or quick release after 5 minutes. Fluff the quinoa with a fork. Add chopped cilantro, sugar (optional) and lime juice. Stir with the fork and serve warm.

Stove top recipe

• 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 sauce pan on medium-high heat. When it's hot, add oil and mustard seeds. When mustard 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 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.)

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. 

 

Note: The nutrition facts below are my estimates.  If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 196kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Sodium: 708mg | Potassium: 265mg | Fiber: 4g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 55.5mg | Calcium: 33mg | Iron: 1.9mg

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