Description
This healthy Quinoa Upma is a protein-packed twist on the classic South Indian dish! Made with nutritious quinoa, fresh vegetables, and aromatic spices, it’s a perfect gluten-free and vegan breakfast or light meal. Quick to prepare, this flavorful Indian quinoa dish pairs well with coconut chutney or yogurt for a wholesome experience.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1 tablespoon oil (coconut or olive)
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 green chili, chopped (optional)
- 1/2 teaspoon ginger, grated
- 1/2 cup mixed vegetables (carrots, peas, beans)
- 1 sprig curry leaves (optional)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Cook quinoa: In a saucepan, bring 1½ cups of water to a boil. Add rinsed quinoa, cover, and simmer for 12-15 minutes until fluffy. Set aside.
- Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- Sauté onions, green chili, and ginger until onions turn translucent.
- Add vegetables, turmeric, and salt. Cook until the veggies are tender.
- Mix in the cooked quinoa, stir well, and cook for another 2 minutes.
- Turn off the heat, add lemon juice, and garnish with fresh cilantro.
- Serve warm with coconut chutney or yogurt.
Notes
- For extra flavor, add a dash of garam masala or roasted peanuts.
- Make it protein-rich by adding cooked lentils or tofu.
- For a nuttier taste, dry roast the quinoa before cooking.
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Healthy Meals
- Method: Stovetop Cooking
- Cuisine: Indian, Gluten-Free, Vegan
