Quinoa Upma – Quinoa Breakfast Pilaf
The past few weeks were sort of intense. Not a lot to show for it. However, I did come up with a cheery version of breakfast quinoa. A quinoa upma, somewhat like the cracked wheat or daliya upma/pilaf in Instant Indian. Upmas are savory breakfast pilafs, that are wholesome, satisfying and hearty. So, there is more to breakfast cereal than oatmeal. In my house anyway. As I had mentioned earlier my mother-in-law had been visiting. I am proud of the fact, for the most part I was able to do a good job with a basic lentil dish and vegetable most dinners. And, this upma for a couple of breakfasts. This and the rawa idlis were both well recieved by the kids and the grandmother. At least something still works!
What is an Upma
More often than not, Indian breakfasts consists of grains cooked with a few essential spices. In South India, these tend to be dried red chilies, toasted lentils, mustard seeds, ginger and curry leaves. More common grains tend to be semolina and millet. I am using quinoa for this variation today.
My Quinoa Upma Story
I am closing out the year, with a small New Years eve party. Not something I have done before, usually, I just stick to Thanksgiving. The past few months have been a little tricky and celebratory cooking is almost like my detox to clear my thoughts. How are you winding down the year? The kids have just been so busy, it has been almost unreal. Especially the daughter! I have been involved with the parent association this year at her school and have enjoyed feeling more connected with the community. Over the past few months, I have reconnected with their school routine, an opportunity that means a lot to me. Amazing, how the little things in life make a difference.
Cookbook Shoutout
Speaking of little things, the special ingredient to this upma are pomegranate seeds. They add just the right pop of color and crunchy tartness. Of course, if your are still looking for cookbooks for the foodie in your life do think of my cookbooks. They are all Bonafide small press books that supports little people.
Other Upma Recipes from this site include Polenta Upma and Classic Semolina Upma.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A lovely colorful dish of quinoa. This quinoa upma is bursting with flavor.
Ingredients
- 3 tablespoons oil
- 2 tablespoons blanched skinless raw peanuts
- 1 teaspoon mustard seeds
- 1 tablespoon finely diced ginger
- 10 to 12 curry leaves
- 1 or 2 dried red chilies
- 1 medium to large potato, peeled and cubed
- 2 carrots, peeled and cubed
- 1 cup quinoa, can be bi-colored
- 1 and 1/2 teaspoons salt or to taste
- 3/4 cup green peas
- 2 tablespoons chopped cilantro
- 3 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons pomegranate seeds
Instructions
- Turn the instant pot onto saute mode and add in 1 tablespoon oil. Heat for 1 minute and add in the peanuts.
- Stir for a couple of minutes until the peanuts are golden. Remove with a slotted spoon.
- Add in the remaining oil and heat for another couple of minutes. Add in the mustard seeds and wait until the seeds crackle. Add in the ginger, curry leaves and chilies and stir well.
- Turn off the saute mode.
- Add in the potato, carrots and quinoa and the salt and mix well. Add in 1 cup of water.
- Cover and set the instant pot on 2 minutes of pressure cooking. Do a quick release after 5 minutes.
- Remove the cover and ddd in the peas and cover for 2 minutes.
- Add in the chopped cilantro and stir in the fresh lime juice.
- Add in the peanuts and sprinkle with the pomegranate seeds.
Polenta Upma with Spring Veggies - Spice Chronicles
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