Quinoa Bhel Salad

4.93 from 14 votes

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 has all those bhel puri flavors - crunchy veggies, flavorful spices, and sweet and spicy chutneys.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Indian Street Food, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: Nisha Kapur

Equipment

Ingredients

For Green Chutney

Cilantro Chutney Recipe

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.

Video

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.

Nutrition