Gluten-Free Quinoa Upma
A healthy and flavorful dish made from quinoa instead of semolina, providing a gluten-free alternative to traditional upma.
Ingredients
- 1 cup Quinoa, rinsed
- 1/2 cup Onion, chopped
- 1/4 cup Carrot, chopped
- 1/4 cup Peas
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal (split black lentils)
- 8 leaves Curry leaves
- 1 teaspoon Green chilies, chopped
- 2 cups Water
- 1/2 teaspoon Salt
- 1 tablespoon Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat oil in a pan over medium heat. Add mustard seeds and urad dal and let them splutter.
- 2Add curry leaves, green chilies, and chopped onion. Sauté until the onion turns translucent.
- 3Add chopped carrot and peas and sauté for a couple of minutes.
- 4Add the rinsed quinoa and sauté for a minute.
- 5Add water and salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
- 6Serve hot, garnished with cilantro.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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