Quinoa Vegetable Upma
The comfort of upma with a lower-glycaemic grain swap: quinoa keeps you full without the mid-morning slump.
Method
- 1
Rinse the quinoa thoroughly under running water to remove its natural bitterness.
- 2
Dry-roast the quinoa in a pan for 2 minutes until it smells nutty, then set aside.
- 3
Heat oil in the same pan. Add mustard seeds, and once they pop, add urad dal, curry leaves and green chilli.
- 4
Add the onion and cook until translucent, then add the carrot, peas and capsicum. Saute for 3-4 minutes.
- 5
Add the roasted quinoa, water and salt. Bring to a boil, then cover and simmer on low for 12-15 minutes.
- 6
Once the water is absorbed and the grains look translucent with visible spirals, turn off the heat.
- 7
Rest covered for 5 minutes, fluff with a fork, and finish with lemon juice.
