“Quinoa Sunrise: A Modern Twist on Upma”
MACRONUTRIENTS
Calories
240
Fat
6g
Carbs
40g
Protein
8g
Fiber
6g
Ingredients
- 1 Cup quinoa
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/4 cup green peas
- 1/4 cup diced carrots
- 1/4 cup diced bell peppers
- 2 green chilies finely chopped
- 1 tsp giner grated
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- salt to taste
- 2 cups water
- 2 tsp oil
- Fresh coriander leaves
Instructions
- Rinse the quinoa thoroughly under running water to remove any bitterness. Drain well and set side.
- Heat oil in a pan or kadai over medium heat.Add mustard seeds and cumin seeds.
- Add chopped onions,green chilies, and grated ginger.Saute untill the onions turn translucent.
- Add diced tomatoes,green peas,diced carrots, and bell peppers.Cook for 2-3 minutes untill the vegetables are slightly tender.
- Add Turmeric and chili powder and salt mix well to coat the vegetables with the spices.
- Add the rinsed quinoa to the pan and saute for a minute to lightly toast the quinoa.
- Pour water into the pan and bring it to a boil. Reduce the heat to low, cover the pan,and let the quinoa simmer for about 15 minutes or untill all the water is absorbed and the quinoa is cooked.
- Remove from heat and let it rest for a few minutes.fluff the quinoa gently with a fork.
- Garnish with fresh coriander leaves
- Serve hot as a nutritious and flavorful breakfast or meal option.
