Recently I’m on cooking healthy food spree because I’m reading a lot about nutrition, therefore, positive habit changes are going on.
Here in this classic south Indian recipe, I’ve substituted Quinoa in place of Rava or Semolina to prepare Upma. Why? Because Quinoa has so many amazing health benefits with an abundance of protein, unsaturated fats and essential vitamins and minerals such as B vitamins and folate.
This gluten-free oh-so-satisfying meal has so many amazing health benefits and it comes out beautifully with the addition of veggies.
If you haven’t tried any of the quinoa recipes yet and looking for trying something new, this quinoa Upma is for you!
How to make Quinoa Upma:-
Firstly if you haven’t prepared quinoa yet then most important step you should know that is to wash the Quinoa properly several times. Otherwise, you’ll end up having a bitter flavour dish.
After rinsing quinoa several times put it into a large saucepan and add water to this and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 10 minutes or until water is absorbed and the quinoa is fluffy and mini threads start appearing.
In a pan heat oil and add mustard seeds to it. When seeds start popping add curry leaves and green chilli to it. Also, add cumin seeds and turmeric powder to it.
Saute onion in the oil. Also, add veggies to the pan. Cover the pan and cook well until all the veggies get cooked.
Now add the cooked Quinoa and salt to the pan and mix well. Cook for few minutes and switch off the flame. Squeeze lemon over the cooked quinoa Upma. Mix well and garnish with roasted peanuts and chopped coriander.
A satisfying breakfast is ready to serve. Serve hot with masala tea and I hope you like the dish. Share your experience with me here or on Instagram http://Instagram.com/forkfulofhappiness