Wholesome & Protein-Rich Quinoa UpmaVeg
Elevate your breakfast with this protein-packed Quinoa Upma, a wholesome twist on the traditional Indian comfort dish. By swapping semolina for red quinoa, you gain a delightful, nutty texture that pairs perfectly with fresh, sautéed vegetables, aromatic ginger, curry leaves, and a touch of coconut milk. This nutritious and flavorful recipe is easy to prepare, making it an ideal choice for a healthy start to your day. Enjoy a balanced meal that is as satisfying as it is delicious.
Ingredients
1 cup Red Quinoa
1 cup Beans
2 tbsp Clarified Butter (Ghee)
1 tsp Mustard Seeds
8 piece Curry Leaves
1 pinch Ginger (finely chopped)
to taste Salt
1 tsp Turmeric Powder
as needed Water
pinch Sugar
1 large Onion (sliced)
4 piece Mushrooms
1 tbsp Oil
1 cup Vegetables (Assorted) finely diced
1 tsp Black Gram (Urad Dal)
2 small Green Chilli (chopped)
1 cup Water
few Fresh Coriander
Instructions
Step 1— Preparation
1
Begin by soaking the red quinoa overnight to ensure it cooks perfectly.
2
Tip and tail the beans. Finely dice your vegetables, ensuring they are cut to a size that allows them to cook at the same rate as the quinoa. Slice the large onions and finely chop the mushrooms.
Step 2— Cooking the Vegetable Base
1
Heat ghee in a pan. Add mustard seeds and wait for them to pop.
2
Add curry leaves, ginger, and shallots. Sweat the shallots until their harshness fades (do not brown them).
3
Add salt and a pinch of turmeric.
4
Add the diced vegetables and a small pinch of sugar to enhance the natural sweetness of the carrots. Pour in a little water and cook until tender.
Step 3— Cooking the Quinoa Upma
1
In a separate pan (or after removing the base), add oil (coconut oil is recommended). Add mustard seeds, chana dal, and urad dal. Let the lentils turn nutty.
2
Throw in curry leaves, ginger, green chilies, and onions. Sauté the onions until they reach a light pink color.
3
Add the mushrooms and a tad of turmeric to the pan.
4
Pour in your liquid (coconut milk, vegetable stock, or water) and add the soaked quinoa.
5
Allow the mixture to cook until the liquid is absorbed. Be careful not to overcook—the quinoa should retain its distinct texture and bite.
6
Finish by topping with fresh chopped coriander and a few extra chilies for color and heat.
Nutrition Facts
3 servings per recipe
