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Quinoa Upma

Amit Shah
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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

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.