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.


  • 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


  • 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.


Fibre: 4.5 g

Carbs: 51.5 g

Protein: 8 g

Fats: 16 g

Calories: 330 cal