QUINOA UPMA

Quinoa upma is a simple healthy & filling Indian style breakfast made
with quinoa, mixed veggies & spices. Instructions included for instant
pot and stovetop.

© Swasthi's Recipes

Prep Time Cook Time Total Time Servings Author

5 minutes 10 minutes 15 minutes 2 to 3 Swasthi

INGREDIENTS (1 CUP = 240ML )

1 cup quinoa
2 cups water for pot (1¼ cup for Instant pot)
½ teaspoon ginger chopped finely
¾ cup mixed vegetables (carrots, peas, beans)
1 small onion optional
1 to 2 green chili chopped or slit
1/3 teaspoon salt (adjust to taste)
1/8 teaspoon turmeric (optional)

Tempering
1 tablespoon oil or ghee
¼ teaspoon mustard
1 teaspoon urad dal (optional)
1 teaspoon channa dal (optional)
1 pinch hing or asafoetida (optional)
1 sprig curry leaves
12 cashews split or broken

HOW TO MAKE THE RECIPE

Preparation
1. Rinse quinoa very well in a pot. Or add it to a strainer and rinse under running water
rubbing well. 
2. Drain water completely & set aside.
 3. Rinse and chop the ginger, carrots, beans and onion (optional).

Making quinoa upma

1. Heat oil in a pan and add mustard seeds. When the seeds splutter, add dals, cashews
and fry until golden. 
2. Then add curry leaves, green chilies and onions. 
3. Fry for 2 minutes and then add the mixed veggies & ginger. 
4. Mix and fry for a minute. Transfer the drained quinoa. 
5. Pour water and add salt. Mix and taste the water. If needed add more salt.
. Cook on a medium flame until quinoa turns tender and absorbs all the water.
7. If there is more water left, cook for longer and evaporate. When quinoa is completely
cooked they look transparent.
. Serve quinoa upma with podi, pickle, lemon wedges or curd.

Instant pot quinoa upma

1. Press saute button and pour oil to the inner pot of the Instant pot.
2. When the oil turns slightly hot, add mustard, chana dal, urad dal & cashews.
3. Fry them until slightly golden. Then add in curry leaves, onions and green chili.
4. Saute the onions until transparent. Then add in ginger, veggies, turmeric & drained
quinoa.
5. Next saute everything for about 1 to 2 mins. Then pour water and add salt.
. Press CANCEL button and Deglaze the pot by scrubbing the bottom with a spatula to
release any bits of food stuck.
7. Taste the water and add more salt if needed.
. Secure the lid of the instant pot. Position the steam release handle to sealing.
9. Press PRESSURE COOK button & Set the timer to 1 minute.
10. It takes time for the pot to build up pressure and cook. Once the pressure builds up, it
cooks for a minute.
11. When it is done cooking the ip beeps and goes to keep warm. Then press cancel and
wait for the pressure to release manually.
12. When the pin drops, open the lid and fluff up the quinoa upma.
13. Sprinkle some lemon juice and serve hot.

NUTRITION (estimation only)

Calories: 485kcal | Carbohydrates: 76g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Sodium:
226mg | Potassium: 718mg | Fiber: 13g | Sugar: 1g | Vitamin A: 4695IU | Vitamin C: 54.9mg |
Calcium: 63mg | Iron: 6.4mg

If you are a beginner or new to Indian cooking, I highly suggest you to check the
supporting step by step photos for best results. Step by step photos with description
available below after the recipe card.

Quinoa upma https://www.indianhealthyrecipes.com/quinoa-upma-recipe/