Quinoa upma
Quinoa upma is a one-meal, quick and healthy breakfast recipe rich in nutrients and proteins.
Yield: 2 people
Calories: 225kcal
Materials
- 1 bowl Quinoa
- ½ tsp jeera/cumin seeds
- ½ tsp rai/mustard seeds
- 2 medium Onions finely chopped
- 1 medium Tomato
- 1 cup French beans finely chopped
- ½ cup yellow bell pepper finely chopped
- ½ cup green peas
- 2 green chillies finely chopped
- 5 to 6 garlic cloves finely chopped
- 1-inch ginger grated
- 1⁄4 tsp haldi / turmeric powder
- ½ tsp red chilli powder
- 2 tbsp oil
- pinch of Asafoetida
- Salt per taste
- 2 tbsp fresh coriander leaves finely chopped
Instructions
- Take 1 bowl of quinoa and put it in a fine strainer and wash it under running water.
- Strain the water and keep quinoa aside for 10 - 15 mins.
- Heat the oil in the pan and add a pinch of asafoetida, mustard seeds and cumin seeds. Saute till it splutters.
- Now, add ginger, garlic and green chillies and stir it for few seconds.
- Add chopped onions and stir it on low medium flame till it becomes translucent and tender.
- Now, add veggies. Here, I am adding french beans, bell peppers, green peas, and tomatoes.
- Mix all the ingredients nicely and cover and cook the veggies on low medium flame for about 2 to 4 minutes.
- Add haldi and red chilli powder and mix it with all the veggies and cook for about half a minute.
- Then, add soaked quinoa in the pan and give it a nice mix with all the ingredients.
- Finally, add salt as per your taste and 1½ bowl of water into the pan and stir it nicely.
- Cover it with the lid and allow it to simmer on medium flame till all the water is absorbed.
- Stir once or twice in between if needed.
- When all the water is absorbed and quinoa is cooked, it looks translucent and little puffed in size.
- Turn off the flame and garnish it with freshly chopped coriander leaves.
- Quinoa upma is ready to be served hot with lemon wedges or coconut chutney.