QUINOA UPMA
The Upma recipe started when there was a shortage of rice grains. This recipe came as an affordable, nutritious, and adaptable meal for all classes.
Ingredients
- 200 grams Quinoa
- 50 grams of nuts (cashew and peanuts)
- 200 grams of vegetables (broccoli, carrots, beans, corns, cauliflower florets ,green peas and potatoes).
- Small amount of ginger
- Coriander leaves and yogurt for garnishing.
- 25ml of olive oil
- 5 grams of cumin seeds
- 2 red dry chilies
- Salt as per taste.
Instructions
- Wash 200 grams of Quinoa thoroughly in water and drain it. Put a pot on the stove. Pour 450 ml of water and put all Quinoa in the pot. Let it boil for 12 minutes.
- In the mean time wash all the vegetables and cut it in small pieces. Put another pan on the stove. Put 25ml of olive oil in the heated pan and then put the 5 grams of cumin seeds and 2 dry red chilies in the oil. Then add all the nuts and vegetables in the pan. Add grated gingers and salt as per taste . Saute it for 1 min and cover the pan for 5 minutes.
- Then open the lid and put all the boiled Quinoa on the vegetables. Then mix everything.
- Now the Quinoa Upma is ready. On a plate serve the Quinoa Upma and garnish with coriander leaves and yogurt.
Notes
This is often used as breakfast or anytime food. This is a traditional South Indian staple food. I changed the key ingredient, Semolina, to Quinoa to make it gluten-free.