Serving Size: 3-4 portions
Cooking Time: 20 minutes
Ingredients:
- 1 tsp Mustard seeds
- 1 sprig of Curry leaves
- 1/2 inch Ginger, finely chopped
- 1 Green Chilli
- 1 medium size Onion, finely chopped
- 1/2 tsp Turmeric powder
- 1/2 cup Water
- 1/2 cup chopped Green Beans & Carrots
- 1 cup finely chopped Broccoli
- 1 small Sweet Potato, finely chopped
- 1 cup Quinoa (uncooked)
Cooking Method:
- Soak quinoa overnight or for 8 hours. Next day rinse the quinoa well and drain off the water.
- Add 2 cups fresh water to a pot. Bring the water to a boil and add in 1 cup soaked quinoa. Cook till the quinoa seeds are soft and drain off the excess water, if any.
- Pre-heat a pan and dry roast the mustard seeds, curry leaves, ginger, and green chilli.
- Then add water to saute the onions start to sweat.
- Add in turmeric powder, and more water. Dunk in green beans, broccoli, carrots, sweet potato and cook till the vegetables are half done.
- Season with salt to taste before adding the cooked quinoa. Mix all the ingredients till well combined.
- Cook the quinoa on low flame for 3-5 more minutes and turn off the flame.
- Serve the quinoa upma with vegan curds or a high protein chutney.
