Quinoa Vegetable Upma Recipe
Quinoa Vegetable Upma Recipe is a fusion recipe where quinoa is cooked in a spicy Indian masala along with vegetables like carrot, beans, peas and corn to add to the nutritive value of this delicious upma that can be eaten either as breakfast or dinner.
Quinoa Vegetable Khichdi Recipe is a hearty preparation of quinoa, vegetables and spices, cooked together in a single pot.
By cooking it in a South Indian style, it brings the wholesome goodness of this superfood in a familiar and comforting and healthy form.
Did you know: Quinoa is called superfood with good reason. For starters, this whole-grain is naturally gluten-free. In addition, it is packed with iron, vitamin-B, magnesium, phosphorus, potassium, calcium, vitamin-E and twice as much fibre as most other grains. However, what makes quinoa truly unbeatable, nutritionally, is that it contains every essential amino acid, unlike other grains, which makes it a complete protein.
Here are few more recipes with millets
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive Oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 6 Curry leaves
- 2 Green Chillies , finely chopped
- 1 Shallot , finely chopped
- 1 Tomato , finely chopped
- 1/4 cup Carrot (Gajjar) , finely chopped
- 1/4 Del Monte Whole Corn Kernels
- 1/4 Green peas (Matar)
- Green beans (French Beans) , finely chopped
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- Salt , as needed
- Coriander (Dhania) Leaves , few, chopped
How to make Quinoa Vegetable Upma Recipe
To begin making Quinoa Vegetable Khichdi, first heat a heavy bottomed pan on medium flame, add the olive oil and mustard seeds and allow them to splutter. Next add the cumin seeds, urad dal, channa dal, curry leaves and green chili. Saute it all for a few seconds.
Add the chopped shallots and sprinkle a little salt. Saute gently until they turn translucent. Next, add the vegetables - beans, carrots, corn, peas and cook on a medium flame until they are half cooked.
Next, add the chopped tomatoes, mix well and saute sauté for a couple of minutes. Follow this by adding coriander powder, garam masala, quinoa and sauté once again for a couple of minutes, until the masalas cook through.
Add 2 cups of water and adjust salt according to your taste.
Increase the heat to medium and bring the water to a boil. Then, reduce the heat and cover the pan, allowing the quinoa to cooked completely. It will absorb all the water completely.
Take the pan off the heat, garnish the Quinoa Vegetable Upma with fresh chopped coriander leaves and serve.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya