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Quinoa Bhel Salad is a healthier twist on bhel puri made with veggies, spices, and chutneys.
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.
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!
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!
Quinoa Bhel Salad
Video
Equipment
Ingredients
for red garlic chutney
- 5-6 dry red chilis, soaked in water for 1/2 hour, then drain
- 6-7 garlic cloves
- salt to taste
- 2 tbsp water – add a little more, if need be
- 1/2 tsp coriander powder
- 1 tsp lemon juice
for the green chutney
- 1 clove garlic
- 1/2 inch piece ginger
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1 tbsp water, add very little more, if need be
- 1 tbsp lemon juice
- 2 tbsp red onion, chopped
- 1/2 tsp 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
- 1/2 cup red onion, chopped
- 1 cup boiled potato, chopped
- 1/2 cup tomato, squeeze juice out and chopped
- 3 tbsp tamarind chutney
- 1/2 cup organic frozen corn, thawed
- 1 1/2 tbsp red chutney
- 3 tbsp green chutney
- 2 tbsp fresh lemon juice
- 2 tsp chat masala, I like MDH brand
- 1/4 cup peanuts, dry roasted
- 1 15 ounce can organic chickpeas, rinsed and drained
for garnish
- 1/4 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!
This quinoa bhel salad is so creative and delicious. I’ve made more time than I can count and it is always a hit. I’ve paired it with kathi rolls for dinner, shredded tandoori chicken sandwiches, and so many other options and it goes great with so many entrees. It’s a great way to introduct our parents to a healthier, more protein filled way to enjoy bhel.