Quinoa upma recipe | How to make quinoa uppittu | How to cook quinoa
By Latha on February 15th, 2019
Quinoa upma recipe explained with step by step pictures and a video. Quinoa upma or quinoa uppittu is a very tasty and healthy breakfast recipe. This upma is prepared using quinoa, onion, tomato, mixed vegetables and few other spices. Learn how to cook quinoa and prepare tasty recipe using quinoa.
This is a reader requested recipe. Quinoa is a seed. Nutritionally quinoa is considered as grain and gluten free. quinoa is loaded with vitamin and minerals and high in fibre. Quioa upma is an easy and tasty recipe using Quinoa.
If you are looking for other varieties of uppittu or upma recipes, then do check our rave uppittu or rava upma, no-onion uppittu or upma, shavige uppittu (vermicelli upuma) and navane (foxtail millet) upma recipes.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this upma recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 25 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup quinoa
- 2 cups water + (1/4 cup for cooking vegetables)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 1 big onion
- 1 big tomato
- 1 medium sized carrot
- 5 - 6 beans
- 1/4 cup fresh or frozen green peas
- 1-2 green chili
- 7 - 8 curry leaves
- 1 tsp finely chopped ginger
- 1/4 tsp turmeric powder
- Big pinch of asafoetida
- 2 - 3 tbsp cooking oil
- Salt as per your taste
- 1 tbsp chopped coriander leaves
- 1/4 cup fresh grated coconut
Instructions for making quinoa upma:
- Clean and chop the vegetables. Chop onion, tomato and ginger. Slit green chilies. And also keep all other ingredients handy.
- Take chopped carrot, beans and green peas in a pressure cooker. Add in little salt, a pinch of turmeric, required water (1/4 cup) and cook it until vegetables are half cooked.
- Soak the quinoa for 5 minutes.
- After 5 minutes, rinse it well and drain the water completely.
- Heat oil in a big wide frying pan. Add in mustard seeds, urad dal and chana dal (gram dal). Keep the stove on medium flame.
- When mustard seeds splutter, add in curry leaves, chopped ginger and slit green chilies.
- Immediately add in chopped onion and give a quick stir.
- Add in turmeric powder and asafoetida. Saute until onions are soft.
- Next add in chopped tomato and saute until soft.
- Add in cooked vegetables along with the cooked water. Give a quick mix.
- Add in 2 cups of water. I have used 2 cups of water for 1 cup of Quinoa.
- Add in salt as per your taste.
- Wait until the water comes to rolling boil. And then add in soaked and rinsed quinoa.
- Give a quick mix. Close the lid and cook under low flame. Stir occasionally and continue to cook under low flame.
- Cook under low flame until the water is absorbed completely.
- Add in grated coconut and chopped coriander leaves. Give a quick mix. Switch off the stove and serve.
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