Yield: 1
Quinoa upma with peas
A unique dish from Hindu cuisine. It's not too spicy, and it's commonly eaten for breakfast in India. Healthy, vegan, and delicious
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 1 cup quinoa (washed and soaked for at least 30 minutes)
- 2 cups water or vegetable broth
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 teaspoon olive oil (can be vegetable)
- 200 grams peas (I used frozen)
- 2 tablespoonspeeled red lentils. It can be any legume that is peeled
- 1 vegetable concentrate
- 1 medium onion, diced
- 1 finely chopped garlic
- 1 diced carrot
- Shall
- 5 sheetscurry
Instructions
- First and foremost, thoroughly rinse the quinoa and soak it for at least 30 minutes.
- All of the vegetables should be washed and cut into small cubes. Place the olive oil in a pot and add the cumin and mustard seeds, then add the red lentils and brown for a few minutes before adding the cut vegetables and frying for a few minutes.
- Add the spinach leaves, water, and vegetable concentrate to the sautéed vegetables, bring to a boil over medium heat, and then add the peas and quinoa.
- Allow to cook until the water evaporates, then adjust the salt and serve this exquisite exotic dish. Don't worry, you won't be sorry.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 343Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 432mgCarbohydrates 61gFiber 18gSugar 8gProtein 21g