Quinoa upma recipe, Indian quinoa recipes

Quinoa upma is the best way to start with including quinoa in your diet to suit Indian taste buds. It is simple and easy to prepare for breakfast.

Last week itself I opened a new pack of quinoa, made it tomato rice style. It was not perfect taste/ result to post in blog, so just had it for lunch. To start this week with a healthy note, I planned to post quinoa upma. For the family as well as for the blog this is a great start right? I loved quinoa very much when I made patties kind with it as well as fried rice. I have used up in many forms of Indian style recipes before I finished the packs of quinoa I bought earlier. Most of them are too simple recipes like lemon quinoa etc.

But again I wanted to buy/ use up the quinoa I had to post a series of recipes using it. I even mentioned that I will post many in my fried rice post after which quinoa just vanished from my pantry as well as blog. This year bought a pack of quinoa for a shooting sake. But ended with not using it for that shoot. I planned to at least use for blog from Jan to now it’s already March. At last, here i am, yass!

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Quinoa upma recipe

Quinoa upma is the best way to start with including quinoa in your diet to suit Indian taste buds. It is simple and easy to prepare for breakfast.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 25 minutes

Equipments (Amazon Affiliate links)

• Pan

Cup measurements

Ingredients

• 1/2 cup Quinoa
• 1 Onion small
• 1 tomato small
• 3 green chilli
• 1 tbsp carrot chopped
• 1 tbsp green peas
• 1 tsp coconut oil virgin

To temper

• 2 tsp coconut oil virgin
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 2 tsp Chana dal
• 1 tsp chopped ginger
• 1 sprig Curry leaves

Instructions

• Wash and soak quinoa until you prepare the ingredients. Use metal strainer to wash and drain.
• Heat a pan with oil, and splutter mustard. Add urad dal, chana dal and give it a stir.
• In goes ginger, green chilli and curry leaves. Follow by adding onion, carrot, peas.
• Stir fry for a minute and add chopped tomato. Cook for a minute.
• Add washed, drained quinoa. Roast for a minute.
• Add salt, and water (I add hot water). Bring to boil and cook covered in medium flame for 10 mins.
• Again give it a mix and cook in low flame for another 10 mins.
• Once done, fluff and drizzle coconut oil and serve.

Notes

• Washing Quinoa is very important and always use metal strainer as quinoa is light grain, it will easily flow into drain.
• Adding ginger adds good flavour to upma, suppressing the nutty flavour.
• If you want upma on softer side, add 1/4 cup more water.

Quinoa upma method:

1. Wash and soak quinoa until you prepare the ingredients. Use metal strainer to wash and drain.
2. Heat a pan with oil, and splutter mustard. Add urad dal, chana dal and give it a stir. In goes ginger, green chilli and curry leaves. Follow by adding onion, carrot, peas.
3. Stir fry for a minute and add chopped tomato. Cook for a minute.
4. Add washed, drained quinoa. Roast for a minute.
5. Add salt, and water (I add hot water). Bring to boil and cook covered in medium flame for 10 mins. Again give it a mix and cook in low flame for another 10 mins.
6. Once done, fluff and drizzle coconut oil and serve.

I loved to have as such hot (always love to have upma as such hot) but you can serve with coconut coriander chutney.

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