Breakfast for 4
Quinoa Upma
This savory quinoa dish cooks with mustard seeds, vegetables, peas, cashews, and ginger for a warm breakfast bowl.
$2.19per serving $$
45 minstart to table
4servings
Ingredients
- 1 cup uncooked quinoa
- 1 tsp organic canola or safflower oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 green chili chopped
- 1 generous pinch of asafeotida hing (optional)
- 10 curry leaves
- 1/2 cup finely chopped red onion
- 2 tbsp chopped cashews
- 1/2 inch ginger minced
- 1/2 cup chopped carrots
- 1/2 cup peas
- 5/8 tsp salt
- 2 cups water
- cilantro and lemon juice for garnish (optional)
Steps
- Rinse the quinoa under cool water and drain it while preparing the vegetables.
- Heat the oil in a large skillet over medium heat, then fry the mustard seeds, urad dal, chili, hing, and curry leaves for 2 minutes.
- Add the onion, cashews, ginger, carrots, and peas, and cook for 8 minutes until the vegetables begin to soften.
- Stir in the quinoa, water, and salt, bring the mixture to a boil, then cover and simmer over low heat for 20 minutes.
- Turn off the heat, rest the upma covered for 5 minutes, and stir in optional cilantro and lemon juice.
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