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    Home Β» Recipes Β» Meal Type Β» Quinoa

    Posted on: Apr 26, 2019 Β· This post may contain affiliate links Β·

    Quinoa Bhel Salad (vegan, healthy-ish)

    148 shares
    Jump to Recipe

    Quinoa Bhel Salad is a healthier twist on bhel puri made with veggies, spices, and chutneys.Quinoa Bhel Salad (vegan, gluten-free, healthy-ish)

    It's no surprise that I love bhel, and so I was thinking of some healthy alternatives to add in all that bhel flavor without the fried stuff. Enter, quinoa!

    Quinoa is gluten-free, high in fiber, a good source of protein, and contains 9 essential amino acids. It's especially a great choice among vegetarians.
    Quinoa Bhel Salad (vegan, gluten-free, healthy-ish)

    What is Quinoa Bhel?

    Quinoa Bhel is essentially quinoa tossed with all the classic bhel flavorings. This bhel is super easy to make, but there are a few steps.

    You want to begin by making red and green chutneys. For tamarind chutney, I just use store-bought.

    Then make the quinoa, toast the quinoa which is optional, chop all the veggies, boil the potato, and assemble. It's actually quite simple to make.

    Hope you guys try this cause it's really good. Even my hubby who complains about my food being too healthy at times, LOVED this. It's a keeper!
    Quinoa Bhel Salad (vegan, gluten-free, healthy-ish)

    Why You'll Love Quinoa Bhel

    • A healthier alternative to Bhel Puri
    • Bursting with Flavor
    • Satisfying & Delicious
    • Vegan
    • Gluten-free
    • Makes a great salad
    • Ideal for Meal Prepping

    How to make Quinoa Bhel Salad recipe?

    1. Start by making the red chutney. Add all the red chutney ingredients to a coffee grinder. Blend. This should be the consistency. Note: Red Chutney is optional.

    2. Make green chutney. You may need to add the cilantro a little bit at a time.

    3. These are the chutneys you'll need. I just use store-bought Tamarind Chutney, but you can make yours at home.

    Quinoa

    4. In an Instant Pot, add 1 cup of washed quinoa. Add 1 cup of water and cook on high pressure for 1 minute. Naturally release for at least 5 minutes.

    5. In the meantime, get the remaining ingredients ready. Finely chop the onions and tomatoes. Rinse frozen corn under warm water until thawed. Boil a potato (on the stove, in an InstantPot, or microwave).

    6. Roast peanuts on the stove for a couple minutes until they start to brown. Remove from heat.

    7. Once the quinoa is done, dry roast it in the same cast-iron skillet for about 5 minutes. The quinoa will toast up and get slightly golden.

    Assemble

    8. Once done, transfer the quinoa to a large bowl. Also add, corn, onions, and tomatoes.

    9. Top with diced potato followed by red, green, and tamarind chutneys. Mix well.

    10. Add chat masala and peanuts.

    11. Add drained, rinsed chickpeas. Mix well.

    12. Transfer bhel to a serving bowl. Garnish with bhujia sev, fresh cilantro and pomegranate seeds. Serve immediately!


    Pin & Enjoy!
    Quinoa Bhel Salad (vegan, gluten-free, healthy-ish)


    Recipe Card

    Quinoa Bhel Salad

    Quinoa Bhel Salad

    Vegan, Gluten-free, Healthy-ish
    Quinoa Bhel Salad is a healthier twist on bhel puri made with veggies, spices, and chutneys.
    4.93 from 13 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Indian
    Servings: 4 servings
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Calories: 328kcal
    Author: Nisha

    Equipment

    • Instant Pot
    • Mixing Bowls

    Ingredients

    for red garlic chutney

    • 5-6 dry red chilis, soaked in water for Β½ hour, then drain
    • 6-7 garlic cloves
    • salt to taste
    • 2 tablespoon water - add a little more, if need be
    • Β½ teaspoon coriander powder
    • 1 teaspoon lemon juice

    for the green chutney

    • 1 clove garlic
    • Β½ inch piece ginger
    • ΒΌ teaspoon salt
    • Β½ teaspoon cumin seeds
    • 1 tablespoon water, add very little more, if need be
    • 1 tablespoon lemon juice
    • 2 tablespoon red onion, chopped
    • Β½ teaspoon sugar
    • 1 green chilly
    • 1 fresh bunch cilantro

    for the quinoa

    • 1 cup uncooked quinoa
    • 1 cup water, if using instant pot, else use 2 cups water for stove top

    to assemble

    • cooked quinoa, roasted
    • Β½ cup red onion, chopped
    • 1 cup boiled potato, chopped
    • Β½ cup tomato, squeeze juice out and chopped
    • 3 tablespoon tamarind chutney
    • Β½ cup organic frozen corn, thawed
    • 1 Β½ tablespoon red chutney
    • 3 tablespoon green chutney
    • 2 tablespoon fresh lemon juice
    • 2 teaspoon chat masala, I like MDH brand
    • ΒΌ cup peanuts, dry roasted
    • 1 15 ounce can organic chickpeas, rinsed and drained

    for garnish

    • ΒΌ bhujia sev, I love Haldirams
    • fresh chopped cilantro to taste
    • sprinkle pomegrante seeds

    Instructions

    • Start by making the red chutney. Add all the red chutney ingredients to a coffee grinder. Blend. This should be the consistency. Note: Red Chutney is optional.
    • Make the green chutney. You may need to add the cilantro little bit at a time.
    • These are the chutneys you'll need. I just use store bought Tamarind Chutney, but you can make yours at home.
    • In an Instant Pot, add 1 cup of washed quinoa. Add 1 cup of water and cook on high pressure for 1 minute. Naturally release for at least 5 minutes.
    • In the meantime, get the remaining ingredients ready. Finely chop the onions and tomatoes. Rinse frozen corn under warm water until thawed. Boil a potato (on the stove, in an InstantPot, or microwave).
    • Roast peanuts on the stove for a couple minutes until they start to brown. Remove from heat.
    • Once the quinoa is done, dry roast it in the same cast-iron skillet for about 5 minutes. The quinoa will toast up and get slightly golden.
    • Once done, transfer the quinoa to a large bowl. Also add, corn, onions and tomatoes.
    • Top with diced potato followed by red, green, and tamarind chutneys. Mix well.
    • Add chat masala and peanuts.
    • Add drained, rinsed chickpeas. Mix well.
    • Transfer bhel to a serving bowl. Garnish with bhujia sev, fresh cilantro and pomegranate seeds. Serve immediately!

    Video

    Nutrition

    Calories: 328kcalCarbohydrates: 57gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 201mgPotassium: 774mgFiber: 7gSugar: 9gVitamin A: 255IUVitamin C: 24mgCalcium: 70mgIron: 4mg
    Keyword Bhel, Quinoa, Quinoa Salad
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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    148 shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. Abha says

      June 06, 2019 at 5:04 pm

      4 stars
      Made this a few times! Easy and delicious! Thank you

      Reply
      • honeywhatscooking says

        June 07, 2019 at 12:56 am

        Hi Abha. I'm so glad to hear that. Thanks so much for the feedback. Really appreciate it. πŸ™‚

        Reply
    2. Jas says

      July 14, 2019 at 12:57 am

      5 stars
      I was looking for a healthy version of bhel salad and found this while searching. I made it and it was fantastic! Loved the quinoa in the salad too.

      Reply
      • honeywhatscooking says

        July 18, 2019 at 1:28 am

        So glad to hear that Jas. Thanks so much.

        Reply
    3. Arunaben vyas says

      August 22, 2019 at 10:25 pm

      5 stars
      Your recipe is wonderful & delicious, my both daughter r using your mostly, they told me , I try & it was very good, exlant.

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:46 am

        So glad to hear that Arunaben. Thanks so much!! πŸ™‚

        Reply
    4. Mansi says

      August 22, 2019 at 10:37 pm

      5 stars
      By far the most amazing and healthy recipe I came across

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:46 am

        Thanks Mansi, it's definitely healthier than the real thing. xoxo

        Reply
    5. Ashwini says

      February 18, 2020 at 1:55 am

      5 stars
      Loved it!! Used cut mango from Whole Foods instead of Pom arils. And nirav sweet chutney. Oh we also added 2-3 crushed pani puri puris for some crunch! Sooo tasty!! Thank youuu!

      Reply
    6. Ritu says

      April 17, 2020 at 9:31 am

      5 stars
      It was one of the most delicious quinoa version I ever had. Love the fusion with Bhel flavors. Thanks for the recipe.

      Reply
    7. Shweta says

      April 19, 2020 at 7:21 pm

      5 stars
      Tried it during the quarantine times and turned out to be awesome!!! Even Mr. husband approved πŸ™‚

      Reply
    8. Nikita says

      July 14, 2021 at 8:41 pm

      5 stars
      This satisfied all my bhel cravings AND I didn’t feel as bad as I normally would eating a bowl! Fabulous idea to make bhel a bit more nutritious, thanks for this recipe.

      Reply
      • honeywhatscooking says

        July 14, 2021 at 10:09 pm

        HI Nikita. So glad to hear that. Ya same - no guilt. So nutrtious. πŸ™‚

        Reply
    9. Archana says

      November 13, 2021 at 8:23 pm

      5 stars
      Love this desi chaat twist with quinoa. Chat paata and healthy at the same time.

      Reply
    10. Sakshi says

      March 28, 2022 at 8:03 pm

      5 stars
      So easy, so tasty. I can see myself making it at a party next time! Healthy and so simple to put together!! Yummmmmmmm

      Reply

    Trackbacks

    1. 40 Quick and Easy Indian Salad Recipes | Tasted Recipes says:
      April 10, 2020 at 10:33 PM

      […] Quinoa Bhel Salad […]

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me β†’


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