Quinoa Upma is a wholesome and nutritious dish originating from India. It’s made by cooking quinoa with a variety of spices, vegetables, and aromatic seasonings. This gluten-free and protein-rich meal offers a flavorful twist on the traditional upma, making it a satisfying and healthy breakfast or light meal option.
Here’s how you can make it:
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/4 cup chopped vegetables (carrots, peas, bell peppers, etc.)
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Instructions:
- Rinse Quinoa: Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
- Cook Quinoa: In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside.
- Prepare Tempering: Heat oil in a large skillet or pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Sauté Aromatics: Add chopped onions, green chili, and grated ginger. Sauté until onions turn translucent.
- Add Vegetables: Add chopped vegetables of your choice (carrots, peas, bell peppers, etc.). Sauté for a few minutes until the vegetables are slightly tender.
- Seasoning: Stir in turmeric powder and salt. Mix well.
- Combine Quinoa: Add the cooked quinoa to the skillet with the tempered vegetables. Mix everything together gently until well combined.
- Finish with Lemon Juice: Drizzle lemon juice over the quinoa upma and mix well. Adjust seasoning if needed.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot.
Enjoy your nutritious and delicious quinoa upma as a wholesome breakfast or a light meal! You can also serve it with a side of yogurt or chutney for added flavor.
