Quinoa Upma

Prep Time | 5-10 Minutes |
Cook Time | 10-15 Minutes |
Ingredients
- 1/2 uncooked quinoa
- 1 tsp oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/2 tsp (0.5 tsp) urad dal
- 1 green chili chopped remove seeds to adjust spice if needed
- A generous pinch of asafeotida hing optional
- 3 curry leaves fresh or frozen
- 1/2 cup finely chopped red onion
- 1 Tbsp chopped cashews
- 1/2 inch (0.5 inch) ginger minced 1 tsp grated
- 1/2 cup (64 g) chopped carrots
- 1/2 cup (72.5 g) peas fresh or frozen (thawed)
- 1/2 to 3/4 tsp salt
- 2 cups (500 ml) water
- Cilantro and lemon juice for garnish
Ingredients
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Instructions
- Wash the quinoa several times, drain and keep aside.
- In a medium skillet, add oil and heat at medium. When the oil is hot, add mustard seeds and urad dal and let them sputter or sizzle for 15 seconds.
- Add chili, asafeotida and curry leaves and cook for half a minute.
- Add onions and cashews and cook for 4 to 5 minutes or until translucent.
- Add ginger, carrots, and cook for 2 minutes.
- Add quinoa and roast for 2 minutes with the veggies.
- Add salt, water, peas, cover and bring to a boil. Reduce heat to low-medium, cover and cook for 15 minutes. Let the quinoa sit covered for 5 minutes. then uncover, fluff and serve. Garnish with cilantro and generous lemon juice.