Wednesday, May 9, 2018

Quinoa Upma (Instant pot method)

Quinoa  (pronounced as "KEEN-WAAH") is a flowering plant that belongs to the amaranth family. The seeds are harvested and processed to remove the bitter tasting outer seed coat. Quinoa has  a good amount of protein and dietary fiber among many other nutritional values. Today I am sharing with you all "Quinoa Upma".  Serve this hot upma with some chilled yogurt and have a healthy , fulfilling meal:)

I have prepared this upma in the INSTANT POT but you can very well prepare this on the stove top too:) Quinoa upma is perfect  as a breakfast option or even can be served as brunch. I have kept the recipe simple and have used only onions but you can add tomatoes and even other veggies of your choice.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 3 to 4
  • White Quinoa : 1.5 cup
  • Onion (finely chopped) : 1 cup
  • Ginger(finely chopped) : 1 tbsp
  • Green chillies (slit ) : 2
  • Oil : 2 tbsp
  • Mustard seeds / Rai : 1 tsp
  • Urad dal / Black Gram : 1 tsp
  • Peanuts : 1/4 cup
  • Dried Red Chillis : 2 
  • Curry leaves : 6-8
  • Cilantro leaves : 1/2 cup
  • Lemon juice : 1.5 tsp
  • Salt as per taste
  • Sugar : 1 tsp (optional)
  • Start the Instant Pot  in the "SAUTE" mode. Add oil. Add the peanuts and fry until peanuts turn darker brown.

  • Add the mustard seeds, urad dal, red chillis. When the seeds start to splutter, add the curry leaves.

  • Add the onion, ginger and the green chillis. Mix.

  • When the onions become translucent, add the quinoa. Turn off the IP.

  • Add  3 cups of water, sugar (optional) and salt. (Remember, for every cup of quinoa , you need 2 cups of water). Close the lid. Cook in the "Pressure cook" mode (on high pressure) for 15 minutes (With the valve in the "sealing " position).

  • Once done, wait until the pressure releases naturally and the silver button goes down. Fluff the quinoa with the fork. Add the cilantro leaves and lemon juice.

  • Serve hot Quinoa Upma with some cold yogurt:)

1 comment:

  1. , Ont., I've been eating the food of great cooks my whole life. My own culinary journey started in my early 20s. As I grew more confident in my cooking, I began to improvise and develop my own creations. I learned to become fearless in the kitchen and try