Quinoa Uppuma

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. Originating in South America, its popularity has steadily grown and competes for super grain supremacy with its Mediterranean neighbor, couscous. I am a huge fan of quinoa.

Rich in proteins, iron, calcium and potassium, copper, and potassium, it helps prevent type2 diabetes, childhood asthma, heart diseases, gallstones and migraines.

Many foodies have already posted different varieties of quinoa uppuma. Here is my version of quinoa uppuma that I usually prepare at home.

Ingredients:

Quinoa –                                  1 cup

Carrot diced -                            ¼ cup
Potato diced                             2 no

Green Peas                              ½ cup

Bell pepper diced                     1/2no

Ginger chopped                       2 tsp

Lime Juice –                           1 tsp

Chopped Coriander leaves –     1 tbsp

Ghee                                     1 tbsp

Green chili (halved)                 4 no

Salt                                      to taste

Water                                  1 ½ cup

For Seasoning:

Oil                                      2 – 3 tsp 
Curry leaves                         2 stems

Black mustard seeds             1 tsp

Urad dal                               2 tsp

Cashews -                               4 to 5

Method:

• Roast the quinoa for few minutes. Soak for 10 minutes. Soaking quinoa for some time before cooking will help it cook evenly. You can even soak it for 5 minutes in hot water, if you lack time. After 10 minutes, drain the water and keep it aside.
• In a pan heat oil and add all seasonings. Let it splutter and then add ginger and all other vegetables. Saute well. Sprinkle a little bit of water on the vegetables. Cover it with a lid and let it cook until the vegetables are half cooked.
• Add 2 glasses on water add salt according to taste. Let water come to full boil then add quinoa and stir well.
• Bring it to a boil, lower the flame cover it with lid and let it cook for few more minutes.
•  Let is cool for 5-10 minutes this will make quinoa fluff up
•  Sprinkle lemon juice and serve hot.
•  Finally add ghee and mix it well. Serve hot with Chutney, Pickle, Sāmbhar,Tomato Pachadi, sugar or yogurt.

Cooking Tips

•The seed of quinoa has a coating of saponin that imparts it a bitter taste and is quite toxic. It needs to be soaked for minimum 15 minutes and rinsed under cold running water, to guarantee pleasant and delicate flavor.

•The grain can also be prepared in the same way as boiled rice. Boil 2 cups of water to prepare 1 cup of quinoa and cook it for 15 minutes. Keep it aside to let it absorb water. The size of the seed will increase significantly, with a tender and springy texture