Quinoa Upma - Healthy Breakfast Recipe
Quinoa upma is a twist to the traditional Upma which is typically made with semolina. In this recipe, we've used quinoa instead of semolina and also added a mix of seasonal vegetables making it a tastier, healthier breakfast choice.
Servings: 0
Calories: 152kcal
Equipment
- 1 Pressure Cooker optional
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 fresh curry leaves
- 1 onion finely chopped
- 1 green chili finely chopped (optional)
- 1 cup mixed vegetables carrots, broccoli, bell peppers, peas, etc.
- Salt to taste
- Fresh herbs like parsley or coriander for garnish
Instructions
- Rinse the quinoa under cold water until the water runs clear. This helps remove any bitterness.
- In a deep pan or pressure cooker, heat the oil over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and then the chopped onion and green chili. Sauté until the onions become translucent.
- Add the mixed vegetables to the pan and sauté for a few minutes until they are slightly tender.
- Add the rinsed quinoa to the pan and stir well to combine with the vegetables. Sauté for a couple of minutes.
- Add water and salt to the pan. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes(or 1 whistle if you are using a pressure cooker), or until the quinoa is cooked and all the water is absorbed.
- Fluff the quinoa with a fork and garnish with fresh herbs like parsley or coriander.
Notes
The mix of vegetables can and should change with the seasons. Some options include:
- carrots
- potato
- broccoli
- bell pepper/ capsicums
- corn
- peas
- leek and spring onions
- pumpkins
Nutrition
Serving: 150g | Calories: 152kcal