Gluten-Free Quinoa and Vegetable Upma

Instructions

1. 1In a dry 25.4 cm skillet, toast the 1 cup of rinsed quinoa over medium heat for 2-3 minutes, stirring constantly, until it smells slightly nutty and turns a very light golden brown. Remove the quinoa from the skillet and set it aside.
2. 2Heat the 2 tablespoons of vegetable oil in the same 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1/2 teaspoon of mustard seeds and the 1/2 teaspoon of cumin seeds. Cook for about 30-60 seconds, or until the mustard seeds begin to pop and splutter.
3. 3Add the 1/2 cup of chopped onion to the skillet. Sauté for 3-5 minutes, stirring often, until the onion turns soft and a light golden brown color.
4. 4Add the 1/2 cup of diced carrots, 1/2 cup of frozen peas, 1/2 cup of chopped green beans, 1 teaspoon of grated ginger, 1/2 teaspoon of chopped green chilies, and 6-8 curry leaves to the skillet. Cook for another 2-3 minutes, stirring frequently, until the vegetables are slightly tender and fragrant.
5. 5Pour in 2 cups of water. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of turmeric powder. Stir everything together and bring the mixture to a rolling boil.
6. 6Add the 1 cup of roasted quinoa to the boiling water. Stir well, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes. Cook until all the water has been absorbed and the quinoa is tender and fully cooked. You will see small white 'tails' appear on the quinoa grains when they are done.
7. 7Once the quinoa is cooked and the water is absorbed, fluff the upma gently with a fork. Serve the Gluten-Free Quinoa and Vegetable Upma hot.

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