Quinoa Upma Recipe. Indian Savory Breakfast or Side with Quinoa with mustard seeds, toasted cashews, carrots and peas. Vegan Gluten-free Soy-free Recipe. Pin this post.
Upma is a savory breakfast with veggies, spices and quick cooking forms of grains such as coarse semolina (hot wheat cereal), rice cereal, or rice flakes. Upma is usually served as breakfast or snack. With whole grains, it also can be served as a side like a pilaf.
Today’s Upma recipe uses Quinoa. Temper the spices in hot oil, cook the onions and toast the cashews, add other veggies, add washed quinoa, water and salt and cook until done. You can also use cooked quinoa or millet and mix in the cooked and spiced veggies. Upma is can be made dryer if served as a side or wetter to serve on its own. Add a dash of lemon or dress it with a chutney or ketchup if it feels too dry.
To make it with semolina or rava, roast the rava with the veggies for 7 to 8 minutes and add 2 cups hot water instead of room temperature water.
More quinoa recipes
- Lentil Quinoa Meatloaf Burgers GF option
- Quinoa Cauliflower Biryani GF
- Chickpea quinoa Lentil spinach Stew GF
- South Indian Quinoa with pumpkin and tamarind GF
- Quinoa Black Bean Casserole with cheddar cream sauce.
Reading this week:
The documentary “Gods in Shackles” throws light on the cruelty meted out against temple elephants in Southern India.
216 elephants have died this year already. the elephants being connected to religious organizations, this is an incredibly hard problem to solve in terms or rescue and legal justice. Here is more coverage about the elephants.
Quinoa Upma Recipe
- 1 cup (170 g) uncooked quinoa
- 1 tsp (1 tsp) organic canola or safflower oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/2 tsp (0.5 tsp) urad dal split black gram or use mung dal (petite yellow lentils)
- 1 (1 ) green chili chopped remove seeds to adjust spice if needed
- a generous pinch of asafeotida hing optional (omit to make gluten-free or use certified gf asafetida)
- 10 (10 ) curry leaves fresh or frozen
- 1/2 cup (7 g) finely chopped red onion
- 2 Tbsp (2 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 (1/2 to 3/4 tsp) salt
- 2 cups (500 ml) water
- cilantro and lemon juice for garnish
- 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. Serve as a side, or as breakfast with hot masala chai.
Use 2.5 cups of cooked quinoa and add to the pan at step 7 with salt, peas and a splash of water. Mix well. Cover and cook for 2 minutes to heat up. Let sit for 5 minutes before serving. Add currants or other dried fruit along with cashews. Nutritional information based on one serving