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quinoa upma

Quinoa Upma Recipe

Quinoa upma is a simple healthy & filling Indian style breakfast made with quinoa, mixed veggies & spices. Instructions included for instant pot and stovetop.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings2 to 3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup quinoa
  • 2 cups water for pot (1¼ cup for Instant pot)
  • ½ teaspoon ginger chopped finely
  • ¾ cup mixed vegetables (carrots, peas, beans)
  • 1 small onion optional
  • 1 to 2 green chili chopped or slit
  • 1/3 teaspoon salt (adjust to taste)
  • 1/8 teaspoon turmeric (optional)

Tempering

  • 1 tablespoon oil or ghee
  • ¼ teaspoon mustard
  • 1 teaspoon urad dal (optional)
  • 1 teaspoon channa dal (optional)
  • 1 pinch hing or asafoetida (optional)
  • 1 sprig curry leaves
  • 12 cashews split or broken

How to make the recipe

Preparation

  • Rinse quinoa very well in a pot. Or add it to a strainer and rinse under running water rubbing well. 
  • Drain water completely & set aside.
  • Rinse and chop the ginger, carrots, beans and onion (optional).

How to make Quinoa Upma

  • Heat oil in a pan and add mustard seeds. When the seeds splutter, add dals, cashews and fry until golden. 
  • Then add curry leaves, green chilies and onions. 
  • Fry for 2 minutes and then add the mixed veggies & ginger. 
  • Mix and fry for a minute. Transfer the drained quinoa. 
  • Pour water and add salt. Mix and taste the water. If needed add more salt.
  • Cook on a medium flame until quinoa turns tender and absorbs all the water.
  • If there is more water left, cook for longer and evaporate. When quinoa is completely cooked they look transparent.
  • Serve quinoa upma with podi, pickle, lemon wedges or curd.

Instant pot quinoa upma

  • Press saute button and pour oil to the inner pot of the Instant pot.
  • When the oil turns slightly hot, add mustard, chana dal, urad dal & cashews.
  • Fry them until slightly golden. Then add in curry leaves, onions and green chili.
  • Saute the onions until transparent. Then add in ginger, veggies, turmeric & drained quinoa.
  • Next saute everything for about 1 to 2 mins. Then pour water and add salt.
  • Press CANCEL button and Deglaze the pot by scrubbing the bottom with a spatula to release any bits of food stuck.
  • Taste the water and add more salt if needed.
  • Secure the lid of the instant pot. Position the steam release handle to sealing.
  • Press PRESSURE COOK button & Set the timer to 1 minute.
  • It takes time for the pot to build up pressure and cook. Once the pressure builds up, it cooks for a minute.
  • When it is done cooking the ip beeps and goes to keep warm. Then press cancel and wait for the pressure to release manually.
  • When the pin drops, open the lid and fluff up the quinoa upma.
  • Sprinkle some lemon juice and serve hot.

NUTRITION (estimation only)

Calories: 485kcal | Carbohydrates: 76g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 718mg | Fiber: 13g | Sugar: 1g | Vitamin A: 4695IU | Vitamin C: 54.9mg | Calcium: 63mg | Iron: 6.4mg