Not your usual upma ~ Quinoa Upma
Quinoa pronounced as Keen-wah protein is a seed that has a crunchy texture and a somewhat nutty flavor when cooked. It is an ancient grain native to South America. It gives great stamina and used in ancient times by warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. It is a well balanced grain making it a good choice for vegans concerned about adequate protein intake. In addition to protein, quinoa features a host of other health-building nutrients. So, today we have quinoa upma.
Recipe: (for 4 people)
2 1/2 cups quinoa
1 carrot diced
1 bell pepper chopped
1 medium onion diced
< 1/4 cup corn
1 medium potato diced
1 green chili or per taste chopped
1/2 tsp haldi powder
1 tsp red chili powder or per taste
1/2 lime or lemon juice or per taste
1 tbsp oil
1 tbsp ghee
2 tsp rye
Dhania (herb) for garnish
Vegetables for upma
Wash quinoa well and soak it for an hour, then heat ghee and toast quinoa for a few minutes, then pressure cook it with 1 & 1/2 times water for each cup i.e., 1 : 1 & 1/2. In the mean time, heat oil, add rye and let it splutter. Now add onions and sauté until translucent. Add potatoes, carrot and let it cook. Cover with a lid if needed. When the vegetables are almost done, add bell pepper, corn , haldi, chili powder salt, lime juice, mix well. Cool the quinoa a little bit after cooking then mix it with the vegetables. Garnish with lots of dhania before serving. Tastes heavenly and packed with protein, fiber and many more essential nutrients.
Quinoa Upma served for Eat Healthy – Fiber Rich
NOTE: The reason to cool quinoa a little is because otherwise they tend to get a bit mushy.