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Quinoa Upma | Dada Eats

Quinoa Upma

Quinoa Upma

15 mins prepServes 2

A healthy and simple South Indian-inspired breakfast dish made with quinoa instead of traditional semolina. It features sautéed mustard seeds, cumin seeds, red chili, onions, and turmeric, cooked with your favorite vegetables (like peas, carrots, and corn), and finished with cilantro and a squeeze of lemon or lime. Perfect for using up fridge ingredients.

2 servings

What you need

cooked quinoa

1 cup cooked quinoa

red chili

turmeric

cilantro

1 bunch cilantro

salt

1 tsp salt

oil

1 fl oz oil

cumin seed

1 oz cumin seed

mustard seed

1 oz mustard seed

lemon

hass avocado

½ hass avocado

onion

egg

vegetable mix

1 bunch vegetable mix

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Instructions

To prepare the Quinoa Upma: Add mustard seeds, cumin seeds, and red chili to hot oil. When the seeds splutter, sauté the mixture with chopped onions, turmeric, and salt until fragrant. Next, add your favorite vegetables (such as peas, carrots, and corn) and cook them until they are fork tender. Finally, toss in some pre-cooked quinoa. Garnish the dish generously with fresh cilantro and finish with a squeeze of lemon or lime. For an optional topping, you can add sliced avocado or a fried egg.

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