Ingredients
1 cup quinoa
2 cups water
½ tsp mustard seeds
½ teaspoon ginger, chopped finely
2 tbsp raw peanuts
¾ cup mixed vegetables (carrots, peas, beans), chopped finely
1 small onion
1 to 2 green chili, chopped or slit
1/3 teaspoon salt (adjust to taste)
1/8 teaspoon turmeric
1 tablespoon oil or ghee
1 sprig curry leaves
1 tsp lemon juice
Directions:
- Rinse quinoa very well by rinsing it under running water in a strainer. Drain water completely & set aside.
- Rinse and chop all the veggies.
- Heat oil in a pan and add mustard seeds. When the seeds splutter, add the peanuts and fry until golden. Then add curry leaves, green chilies and onions. Saute for 2 minutes and then add the mixed veggies & ginger. Mix and saute for a minute. Transfer the drained quinoa and saute on a medium flame for 1 minute.
- Pour 2 ¼ cups of hot water and 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 (~15mins). If there is more water left, cook for longer and evaporate. When quinoa is completely cooked, they look transparent.
- Serve quinoa upma with pickle, lemon wedges or curd.