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+ servings

Quinoa Upma

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: south indian
Servings: 2 serving

Ingredients

  • cup Quinoa
  • 1 Red chili Dry
  • 1 tsp Mustard seeds
  • 20 Curry leaves
  • 1 Onion - large, finely chopped
  • 1 Green chili - slit vertically
  • ½ Ginger " - finely grated
  • 1 Tomato - coarsely chopped
  • ¼ tsp chili powder Red (or to taste)
  • 1 tbsp Cilantro - finely chopped
  • ½ tsp Sugar
  • to taste Salt
  • 1 tbsp Lemon juice

Instructions

  • Soak quinoa for 15 minutes. Then drain and rinse with cold water. Add quinoa and 1¼ cups of water to a heavy-bottom pan and bring to a boil. Lower the heat and simmer covered for about 18-20 minutes or until the grains are cooked and the characteristic white ring around the kernel is formed.
  • Heat tbsp oil in a sauté pan over medium heat, add the dry red chili and mustard seeds and once the seeds start to splutter, add the curry leaves and fry till they are nice and crisp.
  • Add the onions and cook until they start to turn golden, about 6-8 minutes. Next add the green chili and ginger and stir for 1 minute.
  • Add the chopped tomato, salt and red chili powder and cook until tomatoes turn mushy and the mixture starts to dry out.
  • Add the cooked quinoa and cook until heated through.
  • Finish with sugar, sprinkling of cilantro and lemon juice. Mix well and serve hot.

Notes

** I say about 2 servings because this upma filled only 1½ lunch boxes for my husband and me and I ended up taking something else for lunch. So the recipe will probably make 2 servings if eating with other dishes, otherwise increase the proportions accordingly.
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