Quinoa Upma with Carrot, Green Peas, and Coconut
Who else loves a quick yet healthy breakfast/brunch? Well, this one is for you!
Made with spiced quinoa with onion, tomato, ginger, peanuts, coconut and vegetables, this vegan recipe can be perfect for weekdays. I usually make this for brunch when I am short of time – it’s so simple and tasty. You can also pair this upma with coconut chutney or spicy potato chips or eat it as is, for a fulfilling meal.
Quinoa Upma with Carrot, Green Peas, and Coconut
Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
Servings: 2 people
Equipment
- Cooking pan with lid
Ingredients
- 100 g quinoa thoroughly rinsed
- 3 tbsp virgin coconut oil
- ½ tsp mustard seeds
- 1 tsp peanuts optional
- ¼ tsp grated ginger
- 5-6 curry leaves
- 2-3 green chilies slit into halves
- 1 small red onion chopped
- ½ tomato chopped
- 100 g diced carrot
- 100 g green peas
- 2 tbsp shredded coconut
- 250 g hot water
- 2 tbsp chopped cilantro
- salt to taste
Instructions
- Heat oil in the cooking pan on medium heat. Add mustard seeds, once they pop, add peanuts and fry them for 30 seconds. Then add curry leaves, grated ginger and green chilies.
- Add onion, and sauté until translucent. Then add tomatoes, diced carrots and green peas, sprinkle salt over, sauté and cook the vegetables for 2-3 minutes until tender.
- Add shredded coconut and cilantro, sauté for 30 seconds.
- Add in rinsed quinoa, pour hot water, stir to mix well, cover the lid and allow the water to come to a boil. Taste for salt at this point and adjust if necessary. Cover back the lid and continue cooking on low-medium heat until quinoa is done and there no water left.
- Serve quinoa upma warm, as is or with coconut chutney. Enjoy!
Notes
- Replace peanuts with cashews if you like.
- Add a pinch of turmeric while adding salt, if you like a turmeric upma.
I’m going to try it:) Thank you!
Hope you like it! 🙂