Quinoa Upma
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Quinoa Upma
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Savory, spicy, and full of flavor — this Quinoa Upma recipe is a quick and gluten-free twist on the traditional South Indian breakfast. Packed with seasonal fresh veggies, it is a hearty breakfast!
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Ingredients
- 2 cups quinoa
- 1 small onion
- ½ cup carrot
- ⅔ cup pea
- ½ cup green beans
- 1 teaspoon mustard seeds black
- 1 teaspoon red chili powder
- 1 small green chili optional
- ½ teaspoon turmeric powder
- ½ tsp garam masala
- 2-3 cloves garlic
- salt as per taste
- 1 tablespoon olive oil
- 2 prigs curry leaves fresh, aka Kadi Patta
- 4-5 cups water
- 2 teaspoon lemon juice fresh
Instructions
- In a large bowl, add water and rinse the quinoa. then put it in colander and wash again under running water to remove bitterness. Wash and chop veggies as you like- onion, garlic, green beans, and carrot. I have used frozen peas.
- Heat oil in a heavy wok. Add mustard seeds, garlic, green chili and cook till seeds crackle. Add onions and cook till transparent. Add salt and spices.
- Add chopped veggies green beans, carrots and peas, cooking until tender. Make sure to cook with lid for efficient cooking. It takes about 3-5 min on slow flame.
- Add quinoa into the wok after draining water. Add water and cook with the lid on. It takes about 5-10 minutes on a slow flame for quinoa to be cooked and become fluffy. Switch off the flame and let it sit for 5 minutes covered.
- Quinoa Upma is ready. Squeeze lemon juice and garnish with fresh cilantro. Serve warm with yogurt or chutney.
Notes
- Always rinse quinoa under running water to remove its natural bitterness.
- Make sure to cook with a lid on as it speeds the cooking process and cooks everything perfectly.
- Adjust the heat as this would be spicy.
- It can be stored in an airtight container in the refrigerator for up to 2 days. Let it cool completely before storing. I won't recommend freezing it, though.
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