Upma is a type of porridge made with dry roasted semolina that's a classic South Indian breakfast dish. We thought we'd give it a little twist by using quinoa instead.
1 cup uncooked quinoa
1 1/2 cups water
1 medium onion, finely chopped
1 medium green chili, finely chopped
1 carrot, diced
15 green beans, chopped
1/4 tsp mustard seeds
6 -8 curry leaves
Juice of 1/2 a lime
1/4 cup coriander leaves
1 tbs sunflower oil
Method:
Heat oil on high in a large skillet
Add mustard seeds and curry leaves, frying for a few seconds so they crackle.
Add in green chili and fry for about 15 seconds.
Add onions and cook, stirring occasionally, until they turn translucent.
Add green beans and carrots and cook for about 5 minutes.
Add the water and bring to a boil.
Add quinoa and salt.
Stir everything together and let it return to a boil.
Reduce the heat and cover.
Simmer for about 20 minutes.
Uncover and add lime juice.
Stir in coriander and remove from heat.
Garnish with chopped coriander leaves.
Serve hot.
Heat oil on high in a large skillet
Add mustard seeds and curry leaves, frying for a few seconds so they crackle.
Add in green chili and fry for about 15 seconds.
Add onions and cook, stirring occasionally, until they turn translucent.
Add green beans and carrots and cook for about 5 minutes.
Add the water and bring to a boil.
Add quinoa and salt.
Stir everything together and let it return to a boil.
Reduce the heat and cover.
Simmer for about 20 minutes.
Uncover and add lime juice.
Stir in coriander and remove from heat.
Garnish with chopped coriander leaves.
Serve hot.
Heat oil on high in a large skillet
Add mustard seeds and curry leaves, frying for a few seconds so they crackle.
Add in green chili and fry for about 15 seconds.
Add onions and cook, stirring occasionally, until they turn translucent.
Add green beans and carrots and cook for about 5 minutes.
Add the water and bring to a boil.
Add quinoa and salt.
Stir everything together and let it return to a boil.
Reduce the heat and cover.
Simmer for about 20 minutes.
Uncover and add lime juice.
Stir in coriander and remove from heat.
Garnish with chopped coriander leaves.
Serve hot.
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