Recipe type: Breakfast
Choice of vegetables (potato, carrot, peas…) is finely chopped and cooked in typical South Indian spices. Quinoa is then added to the vegetables and briefly fried. It is then cooked in enough water till soft and fluffy. Serve quinoa upma as it is or with mango pickle.
- Quinoa 1 Cup
- Potato 1 Small
- Carrot 1 Small
- Peas 2 Tbsps
- Green Chiles 1 – 2
- Ginger 1 inch Piece
- Cilantro few Springs
- Salt to taste
- Mustard Seeds ½ tsp
- Cumin Seeds ½ tsp
- Urad Dal ½ tsp
- Broken Dried Red Chiles 3 – 4
- Asafoetida a Big Pinch
- Curry Leaves 5
- Oil 2 tsps
- Peel, wash and chop potato and into small pieces.
- Remove stems, wash and chop the green chiles.
- Peel and mince the ginger.
- Wash and finely chop the cilantro leaves.
- Heat oil in a pan, add all talimpu ingredients in order.
- When mustard seeds start spluttering, add chopped green chiles and ginger.
- Fry for couple of seconds, add chopped potato, carrot and peas.
- Fry for a minute, stir in quinoa and salt.
- Then pour 2 cups of water and bring it to a boil.
- Lower the flame and cook covered for 10 – 15 minutes or until quinoa is soft.
- Serve quinoa upma with a pickle of your choice.
Make sure quinoa is cooked properly before removing from heat. Suggestions: To not make upma fluffy, add quarter cup more water and a tbsp of yogurt for much creamier version of quinoa upma. If quinoa is not cooked properly, add few more tbsps of water and cook covered on low flame till done.