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Poha Style Lemon Quinoa

Chef Monika Manchanda

Cook Time: 15 mins

Serves: 2 People

A dish originating from Maharashtra when mixed with Quinoa becomes a super-food that goes by the name of "Quinoa Lemon Poha". Breakfasts are incomplete without Poha, this could make for the most ideal breakfast as it is light, tasty and Quinoa-licious. It occupies a prominent place pan-India and is best eaten with namkeen sev and lemon juice on top.

Ingredients:

1.5 cups quinoa
1 cup peas fresh peeled
2 onions large chopped
3 green chillies
2 tsps oil
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp jeera seeds
2 sprigs curry leaves
Pinch Heeng generous
To taste Salt
2 tsp lemon juice

8 gms
protein

Methods:

In a large pan Blanche the fresh peas with a little salt. Once boiled, drain the water and keep aside.
Wash and boil the Quinoa. Don’t make it mushy.
In a heavy bottom kadai, heat oil. Add heeng and let it fry for about a minute. Add the jeera and mustard seeds and fry for 2 minutes till the mustard splutters and the jeera turns golden brown.
Add curry leaves and split green chillies to the oil, fry for one minute. Now add the onions and fry till they are translucent. Add salt and turmeric.
Now add the blanched peas and Quinoa, mix well. Fry for one minute till everything is incorporated. Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam.
Serve hot garnished with coriander leaves, bhujiya and a slice of lemon.