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Quinoa Bhel Salad

Quinoa Bhel Salad is a healthier twist on bhel puri made with veggies, spices, and chutneys.
4.92 from 12 votes
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course Appetizer, Main Course
Cuisine Indian
Diet Vegan, Gluten-free, Healthy-ish
Servings: 4 servings
Author: Nisha


for red garlic chutney

  • 5-6 dry red chilis soaked in water for ½ hour, then drain
  • 6-7 garlic cloves
  • salt to taste
  • 2 tablespoon water - add a little more if need be
  • ½ teaspoon coriander powder
  • 1 teaspoon lemon juice

for the green chutney

  • 1 clove garlic
  • ½ inch piece ginger
  • ¼ teaspoon salt
  • ½ teaspoon cumin seeds
  • 1 tablespoon water add very little more, if need be
  • 1 tablespoon lemon juice
  • 2 tablespoon red onion chopped
  • ½ 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
  • ½ cup red onion chopped
  • 1 cup boiled potato chopped
  • ½ cup tomato squeeze juice out and chopped
  • 3 tablespoon tamarind chutney
  • ½ cup organic frozen corn thawed
  • 1 ½ tablespoon red chutney
  • 3 tablespoon green chutney
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon chat masala I like MDH brand
  • ¼ cup peanuts dry roasted
  • 1 15 ounce can organic chickpeas, rinsed and drained

for garnish

  • ¼ bhujia sev I love Haldirams
  • fresh chopped cilantro to taste
  • sprinkle pomegrante seeds


  • 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!



Calories: 328kcal | Carbohydrates: 57g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 774mg | Fiber: 7g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 4mg
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