Healthy Quinoa Upma + Savoury Breakfast Challenge
Servings Prep Time
3 overnight
Cook Time
20 minutes
Servings Prep Time
3 overnight
Cook Time
20 minutes
Ingredients
Instructions
  1. The night before you make this Quinoa upma, soak the the quinoa in a few cups of water. Cover and leave overnight on your kitchen counter top. Next day drain the quinoa in a colander and rinse thoroughly in fresh water. Drain again. Set aside.
  2. Finely chop the onion and grate the ginger. Chop the beans and carrot into small pieces. Slice the green chillies into long pieces if using.
  3. Heat 1 Tbsp of ghee or coconut oil on medium heat in a flat pan and add the mustard seeds. When it splutters tear the curry leaves and add to the heat along with the green chilies. Stir rapidly to prevent burning. When the curry leaves looks crisp add the chopped onions. Stir till it becomes translucent and then add the ginger.
  4. Once slightly fried and mildly aromatic add the veggies (carrots, beans, peas and American corn) and the soaked and drained quinoa. Stir through till well combined. Heat water in a kettle and once boiling measure 2 1/2 cups and pour over the vegetables and quinoa. When it starts to bubble, reduce the heat to low simmer and cover.
  5. After 15 minutes stir in another 1 Tbsp of ghee, juice of half the lemon, coconut sugar and salt to taste. The water should have been absorbed by 3/4 by now. Cook for another 5-15 minutes till all the water has been absorbed.
  6. Add the juice of the other half of the lemon and adjust the seasoning by adding more coconut sugar and salt to taste. Sprinkle over with the chopped coriander leaves and desiccated coconut and a slice of tomato (optional) when serving. Serve hot.