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
Despite it being an experiment, I was so overjoyed to see the results; quinoa elevated to the taste of
Quinoa Poha using an Instant Pot
A quintessential Indian breakfast food gets transformed with quinoa
- 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
Press the saute button on the Instant Pot. When it displays hot, add the oil, mustard seeds, cumin seeds, green chili.
When the mustard seeds pop, add the onions and saute till they brown.
Add the potatoes, turmeric powder, kosher salt and saute for two minutes.
Add the quinoa and water, mix well
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.
When pressure has been released completely, slowly open the pot, add the coconut and cilantro leaves and toss once.
Serve quinoa poha with a slice of lime.
If you don’t have an Instant Pot, you can cook the recipe over the stove.