Upma-style quinoa is a delicious and nutritious twist to the classic upma that can be eaten hot (as I like it) or cold and is perfect for breakfast or a light (early) dinner. While I love my quinoa salads, a change is always good. In case you didn’t know, upma is a South Indian recipe made with semolina and spices, sometimes perked up with veggies.
Some of the best quinoa recipes are cold, but when it comes to dinner I prefer a hot meal that’s light yet filling and, of course, nutritious. So when I need something easy and nutritious for dinner, this is my go-to recipe.
Quinoa is a nutrition powerhouse, its gluten-free and low in calories. It is a complete protein containing all 9 amino acids (a great vegan protein source), high in fiber, and also iron.
This simple quinoa recipe (I call it quinoa upma) is my go-to for dinner and sometimes breakfast. What I like the most is it requires minimum chopping and prep time. Its ready in no time and is yet incredibly healthy and delicious.
– 3/4 teaspoon mustard seeds (optional)
Rinse quinoa in a fine-mesh sieve until water runs clear. Drain and transfer to a pan. Add 2 cups water (to one cup quinoa) in the pan and bring to a boil. Reduce heat to low and cover the pan. Allow it to simmer for 15-20 minutes until water is absorbed. You’ll know the quinoa is cooked when it will like it has popped open, and you’ll see a small white ring on each quinoa seed.
Remove the quinoa from the heat and let it sit covered for 5-10 minutes. This step allows the quinoa to steam and keeps it fluffy and moist. While the quinoa is resting covered, you can start making the upma. Follow the steps below.
Quinoa Upma recipe
- Head a griddle or flat pan on a medium flame and add the oil
- When the bubbles start to rise, throw in the mustard seeds followed by curry leaves and green chili.
- Add the split black gram and throw in the capsicum
- When the spluttering stops, add the quinoa stirring constantly to prevent any lumps from forming.
- Add salt and black pepper.
- Cook for a minute for the flavors to mix in.
- Squeeze the lime juice and add toasted peanuts over the quinoa and mix well.
- Garnish with chopped coriander and serve piping hot.
- Enjoy!
Serve up in a big bowl and dig in!
