Healthy Twist On A Classic

Quinoa upma is a nutritious, hearty upma variant made with nutty quinoa seeds, vibrant seasonings and heathy mixed veggies. Make it for breakfast or brunch!

Ingredients

• ½ cup quinoa
• 1.5 tablespoon oil – any neutral tasting oil
• ⅓ cup finely chopped onions or 1 small to medium-sized
• ½ teaspoon finely chopped ginger or ½ inch ginger
• 1 teaspoon chopped green chilies or 1 to 2 green chilies – chopped
• 1 dry red chili – stem and seeds removed, optional
• 1 pinch asafoetida (hing) – optional
• 7 to 8 curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon urad dal (husked and split black gram)
• ½ teaspoon moong dal (yellow mung lentils)
• ⅓ cup finely chopped carrots or 1 small carrot
• ¼ cup finely chopped french beans 5 to 6 french beans
• ⅓ cup green peas – frozen
• 1 cup water
• salt as required
• 2 tablespoons chopped coriander leaves (cilantro)

Instructions 

1. Take the quinoa in a fine mesh strainer and rinse well in running water. Drain the water and set aside.
2. Heat the oil in a pan. Keep the heat to a low. Add mustard seeds.
3. Once the mustard seeds begin crackling, then add cumin seeds, urad dal and moong dal or chana dal.
4. Stir often and fry on a low heat until the urad dal and moong dal turn golden.
5. Then add finely chopped ginger, chopped green chilies, dry red chili and a pinch of asafoetida (optional). Fry on low heat for about half a minute.
6. Next add finely chopped onions and curry leaves.
7. Stir and sauté on a low to medium heat till the onions become translucent and soften.
8. Then add finely chopped carrots, finely chopped french beans and frozen green peas. Mix well.
9. Sauté on a low heat for two minutes.
10. Then add the quinoa and mix very well again.
11. Sauté for a minute or two on low heat.
12. Add water and mix again.
13. Add salt as per taste. Check the taste of the water and add more salt if needed.
14. Cover the pan with its lid and simmer on a low heat till the quinoa seeds are cooked, softened, look translucent and fluffy.
15. Once or twice you can stir the quinoa while the seeds are being cooked.
16. When all the water has been absorbed and the grains appear translucent and cooked well, remove the lid and switch off the heat.
17. Add the chopped coriander leaves.
18. Give a quick stir and serve vegetable quinoa upma hot or warm with a few lemon wedges or coconut chutney or lime pickle.