Quinoa Poha
Ingredients:
Quinoa – 30g
Onion – 30g (finely chopped)
Green peas – 30g
Capsicum – 30g (chopped)
Curry leaves – 4–5
Green chili – 1 (optional)
Mustard seeds – ¼ tsp
Turmeric powder – ¼ tsp
Lemon juice – 1 tsp
Salt – to taste
Oil – 1 tsp
Method:
Rinse quinoa thoroughly and cook it with twice the amount of water until fluffy. Set aside to cool.
Heat oil in a pan and add mustard seeds. Let them splutter.
Add curry leaves, onions, and green chili. Sauté until onions turn translucent.
Add peas and capsicum, and cook for 3–4 minutes.
Stir in turmeric powder and salt.
Add the cooked quinoa and mix well, allowing flavors to blend.
Turn off the flame and squeeze lemon juice before serving.
Nutritional Benefits:
Quinoa poha is a high-protein, gluten-free breakfast option that keeps you satiated for long hours. The combination of quinoa with fiber-rich vegetables supports digestion and provides steady energy release. Quinoa offers all essential amino acids, making it an excellent plant-based protein source. With minimal oil and fresh lemon juice, this dish helps boost metabolism and supports weight management.
