Quinoa Upma (In Coconut Oil)
Quinoa Upma is a healthy and flavorful twist on the traditional Indian breakfast dish. This recipe features quinoa, a high-protein grain that is gluten-free and vegan-friendly. The dish is also packed with mixed vegetables, including carrots, peas, and bell peppers, making it a great source of fiber, vitamins, and minerals. This recipe uses coconut oil, which is a healthy source of fat, but people with a nut allergy should avoid it.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
138 kcal
Protein
4 g
Carbs
21 g
Fat
5 g
Fiber
5 g
Ingredients
Quinoa
0.5 small bowl (50g)
Plain Water
1.5 large glass (450g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Green Peas
0.25 small cup (25g)
Curry Leaves
1 tbsp (5g)
Coconut oil
1 tsp (5g)
Mustard seeds
0.25 tsp (1.25g)
Chopped Onion
0.25 medium (25g)
Carrot
0.25 cup, chopped (50g)
Instructions
Preparation
Rinse the quinoa in cold water and drain.
Next, in a saucepan, add the quinoa and water and bring to a boil. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes until the water is absorbed and the quinoa is cooked. Fluff the quinoa with a fork and set aside.
Cooking Steps
In a pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and saute for a few seconds until they release their aroma.
Add onion and cook until translucent.
Add rest of the vegetables and saute for 5-7 minutes until they are tender.
Add turmeric powder and salt. Mix well.
Add the cooked quinoa and mix well until all the ingredients are combined.
Serve hot.
Optionally, you can prepare the recipe with any other oil ( mustard , olive etc).
NotesNutritional values are approximate and may vary depending on the specific ingredients used.