Tangy South Indian Quinoa Upma Recipe

About this recipe

Tangy South Indian Quinoa Upma is a wholesome and flavorful breakfast dish inspired by traditional Indian cuisine, but with a healthy twist. Packed with high-protein quinoa, colorful vegetables, and a medley of aromatic spices, this dish is perfect for those aiming to eat light yet stay full. The tanginess of fresh lemon juice and the crunch from roasted peanuts elevate the dish, making it a delightful start to your day. It’s nutritious, easy to digest, and bursting with balanced flavors, perfect for a family breakfast.

Ingredients

• 100 g Quinoa
• 500 g Onion
• 500g Good Life Raw Peanuts 500 G
• 250 ml Lemon Juice Concentrate
• - Coconut Oil
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and set it aside to drain.
2. 2. Heat 1 tbsp of coconut oil in a pan on medium heat, add the mustard seeds, cumin seeds, and asafoetida. Let them splutter.
3. 3. Add the curry leaves, green chilies, and chopped onion. Sauté until the onion turns translucent.
4. 4. Mix in the chopped vegetables and sauté for 3-4 minutes. Add turmeric powder and red chili powder, and cook for another minute.
5. 5. Add the rinsed quinoa to the pan and mix well with the vegetables and spices.
6. 6. Pour 2 cups of hot water into the pan, add salt, and stir well. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it cook for 12-15 minutes or until the quinoa absorbs all the water and is fully cooked.
7. 7. Turn off the heat and let the upma sit covered for 5 minutes. Fluff it up with a fork.
8. 8. Drizzle the remaining 1 tbsp of coconut oil, add the lemon juice, and mix gently.
9. 9. Garnish with roasted peanuts and fresh coriander leaves before serving.