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Quinoa Bhel Salad puts a fresh spin on the popular Indian Street Food bhel puri by swapping out the traditional bhel mix for quinoa. This easy-to-make dish is practically a no-cook recipe with all those bhel puri flavors – crunchy veggies, flavorful spices, and sweet and spicy chutneys. It’s vegan, satisfying, and a delicious alternative to a street food classic.
One reader commented:
★★★★★
“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 introduce our parents to a more protein-filled way to enjoy bhel.”
– Parul
What is Quinoa Bhel Salad?
If you’ve never had the Indian Street Food classic Bhel Puri, I hope you’ll try my Bhel Puri Recipe with Chana.
My Quinoa Bhel Salad is essentially quinoa mixed with all those classic bhel flavors. Don’t worry – it’s really easy to throw together, even with the few steps involved.
Start by preparing your tamarind and green chutneys (I cheat and use store-bought tamarind chutney to save time).
Next, cook your quinoa, boil a potato, dry roast the peanuts, and dice your veggies.
Just assemble, toss, and enjoy.
You’ve got to try this – it’s absolutely delicious and satisfying. Even my husband, who usually rolls his eyes at my “alternative” creations, couldn’t get enough of it. It’s definitely a recipe I’ll be making again and again!
Why You’ll Love This Recipe
- Simple Ingredients – An easy recipe made with the simplest ingredients.
- Hearty & Satisfying – Swapping out bhel mix for quinoa makes this dish so satisfying, you can enjoy this as a snack, side, or meal.
- Vegan & Gluten-free – Great for those of you who have dietary restrictions.
Ingredients
- Fire-Roasted Corn: You can find fire-roasted corn in the frozen section of your local grocery store. Rinse the corn under warm water, drain, and set aside.
- Quinoa: I’ve shared the instructions for making Instant Pot quinoa in the instructions section below. For the stovetop version, please refer to Note 1 in the recipe card below.
- Peanuts: Make sure you use unsalted peanuts. Dry-roast them for the best flavor.
- Tamrind Chutney: I used store-bought Tamarind-Date chutney – I love Deep brand.
*See the recipe card below for full information on ingredients and quantities.*
Let’s Make Quinoa Bhel Salad!
Prep Potato, Quinoa, Chutney & Nuts
Assemble Quinoa Bhel Salad
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
This recipe was first published in April 2019 and has been updated with new photos, instructions, and helpful tips.
Quinoa Bhel Salad
VIDEO
EQUIPMENT
INGREDIENTS
For Green Chutney
For Quinoa (Instant Pot)
- 1 cup uncooked quinoa
- 1 1/4 cup water, See Note 1 for Stovetop
- 1/2 tsp salt
To Assemble
- cooked quinoa
- 1/2 cup red onion, chopped
- 1 cup potato, boiled & chopped
- 1/2 cup tomato, drained & chopped
- 1/2 cup frozen corn, rinsed with warm water & drained
- 3 tbsp tamarind chutney
- 3 tbsp green chutney
- 2 tbsp fresh lemon juice
- 2 tsp chat masala, I like MDH brand
- 1/3 cup peanuts, dry roasted
- 15 ounce can chickpeas, rinsed & drained
For Garnish
- 1/4 thin sev
- 1/4 cup fresh cilantro, chopped
- sprinkle pomegrante seeds
- sprinkle red chili powder, optional for spice
INSTRUCTIONS
- Prep Potato, Quinoa, Chutney & Nuts. Boil the potatoes, peel, cube, and set aside. Rinse the quinoa and add it to an Instant Pot with water and salt. Cook the quinoa on High Pressure for 1 minute. Let the pressure naturally release, fluff with a fork, and your quinoa is ready. Prepare the cilantro chutney – I recommend using my recipe and 2-3 green chilies. In a pan, dry roast the unsalted peanuts on medium heat for 3-4 minutes at most. Once done, remove from the heat.
- Assemble Quinoa Bhel Salad. In a large bowl, add cooked quinoa, red onions, tomatoes, and fire-roasted corn that has been rinsed under warm water and drained. Add boiled potatoes and chickpeas. Then, add tamarind and green chutneys, and chat masala. Top with a squeeze of lemon juice. Add the dry-roasted peanuts.
- Mix & Garnish. Mix the bhel salad well. Add a little salt if needed. Transfer the quinoa bhel salad to a serving dish and garnish with fresh cilantro. Garnish with fine sev, pomegranate, and red chili powder. Enjoy.
NOTES
- Stovetop Quinoa: To make stovetop quinoa, add 1 cup rinsed & drained quinoa to a pot with 2 cups water and salt. Cover and cook on medium heat for about 15 minutes until the quinoa is cooked. Turn off the gas and let the quinoa sit for 5 minutes. Fluff with a fork and enjoy.
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.