Upma is a popular Indian breakfast dish, traditionally made with semolina. This recipe uses quinoa. Quinoa contains all 9 essential amino acids, which makes this a wonderful, protein-rich and gluten-free breakfast option. Herbs and spices such as cumin, mustard seeds, turmeric and fresh corianders are great sources of microbiome boosting phytochemicals.
Ingredients
- Ghee, 1 tsp
- Cumin seeds, 1/4 tsp
- Mustard seeds, 1/4 tsp
- Red onion, 1/2 chopped
- Garlic, 1 clove – minced
- Green chili, 1 – deseeded and finely chopped
- Turmeric Powder, 1/4 tsp
- Quinoa, cooked – 1 cup
- Himalayan pink salt, 1/4 tsp
- Fresh coriander, 1 handful chopped
Directions
- Heat the ghee in a small frying pan
- Add the cumin and mustard seeds and fry until they start to crackle
- Then add the green chilies and garlic and fry for another minute
- Add the onion and continue to fry for a few more minutes
- Add the turmeric powder, quinoa and mix well until everything is heated through
- Remove from the heat and stir in the salt and fresh coriander
Interesting tidbits
- Quinoa is a great vegetarian source of protein that contains all 9 essential amino acids. It comes in different colours: red, brown, white or a mix of all. It’s important to rinse quinoa very well before cooking to remove its natural coating, which is called saponin.
- Herbs and spices such as cumin, mustard seeds, turmeric and coriander are fantastic sources of microbiome boosting phytochemicals.
Enjoy!
