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Quinoa Bhel Salad (vegan, gluten-free, healthy-ish)

Quinoa Bhel Salad is a healthier twist on bhel puri made with veggies, spices, and chutneys.
4.91 from 11 votes
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Cuisine Indian
Diet Vegan, Gluten-free, Healthy-ish
Servings: 4 servings
Calories: 328kcal
Author: Nisha


  • <b>for the red chutney blend</b>
  • 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 blend
  • 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 instant pot
  • 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 love MDH brand
  • 1/4 cup peanuts dry roasted
  • 1 15 ounce can organic chickpeas, rinsed and drained
  • <B>for garnish</b>
  • 1/4 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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