Sneha's Recipe: Upma

Vegetable Quinoa Upma is a very healthy, simple and wholesome dish made with a super nutritious grain and veggies. Quinoa upma is easy to dish out on busy mornings as breakfast or as lunchbox recipe. Quinoa is one of the healthiest wonder grains that has a good amount of fiber and folic acid and other vitamins too.

Serve it along with chutney or pickle with a cup of chai and you have a complete and healthy breakfast. Vegan and gluten-free! This simple upma demands basic ingredients that we regularly use in rawa upma.

My tip is that make sure to rinse the quinoa under cold water for 2 to three time to remove the natural coating, called saponin to avoid any bitterness before making recipe.

Serves 2 -3
Ingredients

1 Cup Quinoa
1¼ Cup Water
1 Small Onion - finely chopped
1 Green chilly - finely chopped
½ Teaspoon Ginger - finely chopped
1 Small Carrot- chopped
2 Beans - chopped
¼ Cup Green Peas
½ Teaspoon Mustard seeds
1 Teaspoon Urad dal
A Sprig Curry leaves
2 Tablespoons Olive Oil

Method
Wash quinoa in water and keep it aside.

Heat oil in a pan, add mustard seeds, when it splutters add urad dal when it turns golden brown add curry leaves, onion, green chilly and ginger. Sauté well. When onions are translucent add the chopped veggies and green peas. Sauté well so that the veggies are little roasted. Now add water and salt to veggies. Mix well.

Bring this to a rolling add washed quinoa and mix well. Cover and cook in medium low flame. It took around 20 minutes for the upma to get cooked in medium low flame.
So when quinoa and veggies look cooked (when quinoa has a small white tail it means quinoa is cooked) put off the flame and serve it hot garnished with coriander leaves.

Enjoy this with chutney or pickle and cup of hot chai!

Labels: Quinoa, Upma, Breakfast, Brunch, Vegan, Gluten free, Healthy, Mixed Vegetable, Sunday Funday

For Sunday Funday our theme is "Quinoa Recipes".

Quinoa Chia Multiseed Bread from Cook with Renu
Rustic Multigrain Bread from Karen's Kitchen Stories
Mediterranean Quinoa Salad from A Day in the Life on the Farm
Vegetable Quinoa Upma from Sneha’s Recipe
Turkey Quinoa Meatloaf from Amy's Cooking Adventures
Copycat Trader Joe’s Lemon Chicken and Arugula Salad fromPalatable Pastime
Quinoa Tangerine Salad from Mayuri’s Jikoni
Rainbow Quinoa Grain Bowl from Culinary Adventures with Camilla

Soupma is nothing "But" Upma + Soup, a semolina veggies soup, tasty quick, filling and a one pot soup.

Serves 2
Ingredients
¼ Cup Fresh Green Peas
1 Small Onion - finely chopped
1 Small Carrot - finely diced
1 Small Tomato - chopped
3 French Beans - chopped
1 Baby Potato - - finely diced - optional
1 Tablespoon Finely Chopped Capsicum
1 Green Chilly - - finely chopped - optional
2 Tablespoons Heaped Semolina
¼ Teaspoon Urad Dal
¼ Teaspoon Mustard Seeds
¼ Teaspoon Turmeric powder
¼ Teaspoon Paprika powder
1 Teaspoon Sugar
Salt to Taste
4 - 5 Curry Leaves - chopped
1 Tablespoon Oil or Ghee
500 Ml Water

Method

In a sauce pan dry roast the semolina till it turns light pink on low flame. Take this out.

In the same pan heat oil, add the mustard seeds, urad dal, and when they crackle, add the curry leaves and onion, saute till translucent , now add all the veggies and saute for a minute, add the turmeric powder, salt , sugar and water, bring this to a boil, reduce the flame when the veggies are nearly cooked add the roasted semolina and stir well till mixed and lump free, let this cook on low flame till the veggies are soft yet firm.

Add a dash of paprika and serve hot with a sprinkle of scallion/spring onion greens.