Yeah… we are in the Quinoa decade!

Well through the last decade, we all saw the emergence of the “healthy food choices” generation. From being a new trend, healthy choices became the norm of the food scene. It’s become a way of life. Well still not for all, but for enough people to create a boom of health food blogs, healthy cafes, and healthy options even in the not so health places to eat : )

Today, even when people are eating out they want to put something healthy in their body. Well it’s also the best time to do it, because you have so many options where even your cheat eats are made into a healthy version. One food that emerged as a great healthy substitute is Quinoa. These days whenever I am eating in a healthy restaurant there is always some quinoa salad recipes to choose from.

Quinoa salad recipes are surely a front runner on the healthy food scene. However, it may amaze you to know that there are historical evidences that the people of America domesticated Quinoa between 3000-5000 yrs BCE. Even before its domestication Quinoa was used as a main source of food by Peru and Bolivia. Who knew thousands of years ago that the yester civilization were sowing the grain of future for the generation Y and the ones to come ahead.

Giving the Quinoa salad recipes an Indian twist

With the health mania Quinoa salad recipes have become the order of the day. It is probably one of the most popular choices for a salad base. Also, it’s a an extremely popular substitute for several rice, pasta or noodle recipes. I too follow this food in fashion (for all right reasons) in a lot of my India recipes like pulao, biryani or Upma. Today I am sharing with you my heathy recipe for Quinoa Upma, that is also quick to make and full of veggies. Upma is a traditional breakfast dish from south India that is prepared in different versions with rawa, bread, vermicelli, oats etc. Our version of Upma (with white quinoa) is an ideal “quick to prepare lunch” and a “perfect box meal” for picnics or a full day of work.

Try the quinoa goodness with a traditional Indian slurp!

Quinoa Upma salad recipes
Quinoa Upma salad recipes

Print Recipe
Quinoa Upma Yum
Have you tried quinoa cooked in an Indian style? In this recipe Quinoa is cooked in a traditional south Indian style with lots of curry leaves, mustard seeds, veggies and peanuts. This quinoa based healthy version of Indian Upma is an ideal “quick to prepare lunch” and a “perfect box meal” for picnics or a full day of work.
Quinoa Salad Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Quinoa Salad Recipes
Instructions
Boiling the Quinoa
  1. Take a pan and add water (double the amount of quinoa). Let it come to boil.
  2. Now add the quinoa. Add some salt, 1 tea spoon oil and a cinnamon stick.
  3. Cook on high flame for a minute. Then reduce flame. You can cover the pan in between. Cook until quinoa soaks all the water and becomes soft
  4. Turn flame off and fluff quinoa with a fork. Keep it covered so that is remains
Making the Upma
  1. In a pan, heat ghee or oil. Add mustard seeds and wait until they crack.
  2. Add chana dal and urad dal, fry till they begin to brown a bit.
  3. Add the chopped green chili, ginger and curry leaves, saute for a minute.
  4. Add the chopped onion and saute till they begin to get brown.
  5. Add jeera powder, cinnamon powder and garam masala.
  6. Add all the veggies and fry them for 2 mins on medium or low flame.
  7. Add a pinch of sugar (or honey) and little bit of salt.
  8. Now add the boiled quinoa, increase the flame and mix all ingredients well. Taste and check if you need to add some more salt.
  9. Now reduce flame and cover the Upma for 1 minute so that the quinoa soaks all the flavors well.
  10. Uncover the Upma and add some lemon juice and mix well. Add some ghee and mix again.
  11. Now turn the flame off. Keep the Upma covered till served.
Serving the Upma
  1. Serve Upma hot with fried peanuts on top (or roasted if you want to keep it healthy). Add some more chopped coriander if you like. You can serve Upma with some coconut or green chutney or with mango pickle.
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