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Quinoa Upma

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 278 kcal
Course: Breakfast , Lunch
Cuisine: Indian , American

Ingredients

  • 2 cups quinoa
  • 1 small onion
  • ½ cup carrot
  • ⅔ cup peas
  • ½ cup green beans
  • 1 teaspoon mustard seeds (black)
  • 1 teaspoon red chili powder
  • 1 small green chilly optional
  • ½ teaspoon turmeric powder
  • ½ tsp garam masala
  • 2-3 cloves garlic
  • salt as per taste
  • 1 tablespoon olive oil
  • 2 prigs fresh curry leaves (Kadi Patta)
  • 4-5 cups water
  • 2 teaspoon lemon juice (fresh)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.