Tag Archives: Breakfast

A Twist to Poha with Quinoa and the Instant Pot

Poha is a quintessential savory breakfast/snack food served in homes and restaurants in Mumbai and the state of Maharashtra in Western India. It is essentially flattened, flaked rice cooked with onions, potatoes, and spices. It is not only a super easy dish to create, but it is economical and yummy.

With my newly acquired Instant Pot beckoning me to be creative, I embarked on the idea of creating the taste of poha, with my favorite powerhouse food – qunioa.

Despite it being an experiment, I was so overjoyed to see the results; quinoa elevated to the taste of poha in just a few minutes, thanks to the Instant Pot. Here’s how I made this easy dish.

Quinoa Poha using an Instant Pot

A quintessential Indian breakfast food gets transformed with quinoa

Course Breakfast
Cuisine Indian
Keyword Quinoa, Poha, Indian, Instant Pot
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 2 tbsps Cooking oil
  • 1 tsp Mustard seeds
  • 1 tbsp Cumin seeds
  • 1 Green chili, finely chopped
  • .5 Red onion, finely chopped
  • 1 Potato, medium sized, cubed
  • .5 tsp Turmeric powder
  • 1 tsp Kosher Salt
  • 1 cup Quinoa
  • 1.5 cup Water
  • 2 tbsp Finely grated coconut
  • 1 tsp Fresh cilantro leaves, chopped
  • 1 Lime, sliced

Instructions

  1. Press the saute button on the Instant Pot. When it displays hot, add the oil, mustard seeds, cumin seeds, green chili.

  2. When the mustard seeds pop, add the onions and saute till they brown.

  3. Add the potatoes, turmeric powder, kosher salt and saute for two minutes.

  4. Add the quinoa and water, mix well

  5. Cook on high pressure for five minutes, with the valve in the sealing position. Release the pressure manually by switching the valve from the sealing to the venting position.

  6. When pressure has been released completely, slowly open the pot, add the coconut and cilantro leaves and toss once.

  7. Serve quinoa poha with a slice of lime.

Recipe Notes

If you don’t have an Instant Pot, you can cook the recipe over the stove.  

A Zhougy egg salad with toast

I’m really sorry if I am going overboard with my enthusiasm for Zhoug (or Schug) across social media. Yes, this Yemeni condiment made with cilantro, peppers and spices now comes ready made at Trader Joe’s and my universe has been transformed with possibilities. So this morning, we had an easy but superbly yummy Zhougy egg salad with toast and you might want to give it a try!

Zhougy Egg Salad with Toast

A yummy twist on traditional egg salad

Course Breakfast
Cuisine Mediterranean
Servings 2

Ingredients

  • 1 Hard boiled egg
  • .5 Large avocado
  • 1 tbsp Zhoug
  • 1 Hot chili
  • 1 sprig Cilantro

Instructions

  1. Peel and chop the egg into small pieces.  Do the same with the avocado.

  2. Finely chop the green chilly.

  3. Mix the egg, avocado, Zhoug, chopped chili.

  4. Garnish with cilantro and serve with toast.

Recipe Notes

If you don’t have access to ready-made Zhoug, you can try a recipe inspired by Mike Solomonov here.

https://www.tastingtable.com/cook/recipes/schug-secret-weapon-recipe

Delish Overnight OATS

A crazy week, a craving to eat feel good foods and lots of berries (fresh and dried) on hand; it was time to get on the food wagon that everyone else had already embarked on – delish overnight oats. The result? I fell completely in love with the ease of prep and the yumminess of this breakfast! Actually, it has become an anytime, go-to treat.

Delish Overnight Oats

Course Breakfast, Snack
Prep Time 5 minutes
Resting time 8 hours
Total Time 5 minutes
Servings 1 person

Ingredients

  • .5 cup Rolled oats
  • .5 cup Milk Regular or nut milk
  • 1 tbsp Chia seeds
  • 2 tbsp Berries Fresh or freeze dried
  • 1 tbsp Sliced almonds

Instructions

  1. Take a small lidded glass jar or container. Add the ingredients in the following order – oats, milk, chia seeds, berries, almonds.

  2. Cover the container and refrigerate overnight.

  3. Take out and savor!