Quinoa Upma

Upma is one of the most common and easiest Indian breakfast. It’s made with an assortment of spices, herbs and vegetables, making it a flavoursome and nutritious breakfast.

Swapping quinoa for semolina not only makes it gluten-free, but gives the upma a fluffy and non-sticky texture.
A wholesome meal that you can whip up in under 20 minutes!

INGREDIENTS : –

• 1 cup quinoa
• 2 onions
• 1 tomato
• 6 cloves garlic, crushed
• ½ inch ginger, crushed
• 5 green chillies, thinly sliced
• 1 tbsp lime juice
• 1 sprig curry leaves
• 1 carrot, grated
• ½ tsp mustard seeds
• 1 tsp gram dal
• 3 cups hot water
• Salt to taste
• ¼ tsp turmeric
• 1 cup coriander leaves

INSTRUCTIONS : –

1. Heat oil in a pot over medium heat. Add mustard seeds, gram dal, chillies, onion, ginger, garlic and curry leaves. Fry till the onions turn slightly golden.
2. Add chopped tomato, turmeric, salt and quinoa. Stir-fry for about a minute.
3. Pour in the 3 cups of boiled water and stir until well-combined.
4. Add the grated carrot.
5. Cover with a lid and cook on low heat for 15 minutes.
6. Once ready, drizzle lime juice and mix well.
7. Garnish with coriander and serve.