Quinoa UPMA-a yummy snack

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WHAT TO USE:

  1. 1 cup quinoa
  2. 1tablespoon oil
  3. 1/3 cup finely chopped medium onion
  4. ½ teaspoon finely chopped ginger
  5. 1 teaspoon chopped green chilies
  6. 1 dry red chili
  7. 1 pinch asafoetida
  8. 5 to 6 curry leaves
  9. ½ teaspoon mustard seeds
  10. ½ teaspoon cumin seeds
  11. ½ teaspoon urad dal-soaked
  12. ½ teaspoon Chana dal-soaked
  13. 1 small to medium carrot or 1/3 cup finely chopped carrots
  14. ¼ cup finely chopped green beans
  15. ¼ cup cauliflower
  16. ¼ cup frozen peas
  17. 2 to 2.5 cups of water
  18. 2 tablespoon chopped coriander leaves (cilantro leaves)
  19. 2 tablespoon cashews roasted
  20. 1tablespoon peanuts roasted
  21. salt as per taste

HOW TO MAKE:

  1. Take 1 cup quinoa in a fine strainer and rinse well in running water at least 2-3 times.
  2. Heat 1 tbsp oil in a pan. Add ½ tsp mustard seeds.
  3. Once the mustard seeds begin crackling, then add ½ tsp cumin seeds, ½ tsp urad dal, and ½ tsp chana dal.
  4. Stir and sauté on a low flame. Sauté till the urad dal and moong dal turn golden.
  5. Then add ½ tsp finely chopped ginger, 1 tsp chopped green chilies, or 1 to 2 green chilies, chopped, 1 dry red chili, and a pinch of asafoetida (optional). Sauté for about half a minute.
  6. Next, add finely chopped medium onion and curry leaves.
  7. Stir and sauté on a low to medium flame.
  8. Sauté till the onions become translucent.
  9. Then add carrots, green beans, and frozen peas. Mix well.
  10. Sauté on a low flame for two minutes. They should be tender by now
  11. Add the quinoa. Mix very well again. Sauté for a minute or two on low flame.
  12. Add water double the amount of quinoa or a little more- I wanted a more fluffy and softer texture so I added 2.5 cups
  13. Stir well. Add salt as per taste.
  14. Cover the pan with its lid and simmer on a low flame till the quinoa seeds are cooked.
  15. Once or twice you can stir the upma while it's being simmered.
  16. When all the water has been absorbed and the grains appear translucent and cooked well, remove the lid, and switch off the flame.
  17. Add 2 tbsp chopped coriander leaves.
  18. Top it with roasted cashew and peanuts.
  19. Give a quick stir and serve vegetable quinoa upma hot or warm with a few lemon wedges.

PS- This is my mom's recipe

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