Upma, a popular South Indian dish, is typically made with semolina, but a much healthier version can be made with grains like quinoa. So, let's make Quinoa Upma.

Ingredients:
Quinoa - 1/2 cup
Oil - 1 tablespoon
Finely chopped onion: 2 tablespoons
Mustard seeds - 1/2 teaspoon
Whole cumin seeds - 1/2 teaspoon
Washed black gram dal - 1/2 teaspoon
Yellow moong dal - 1/2 teaspoon
Finely chopped ginger - 1/2 teaspoon
Chopped green chilies - 1 teaspoon
Asafoetida - a pinch
Curry leaves - 6-7
Chopped vegetables - carrots, French beans, and peas
Salt - to taste

How to prepare:
First, wash the quinoa thoroughly with water two to three times.
Heat oil in a pan over medium heat. When the oil is hot, add mustard seeds and fry them.

In the same pan, add cumin seeds, urad dal, and mung dal and fry over low heat until golden.

Add ginger, chopped green chilies, and asafoetida.

Now add chopped onions and curry leaves to the pan and fry over low heat until the onions turn translucent.

Add chopped carrots, French beans, and frozen peas, and fry for a few more minutes. You can also add any other vegetables of your choice.

Now add the washed quinoa and mix well. After frying for a few minutes, add one to one and a half cups of water. You can add more if desired.

Add salt, mix well, cover the pan and continue cooking over low heat until the quinoa is thoroughly cooked.

Stir the quinoa occasionally to prevent it from sticking to the pan.

When the quinoa and all the vegetables are cooked thoroughly, turn off the heat. Ensure the water has completely evaporated.

Now transfer the prepared upma to a bowl and garnish it with coriander leaves. Serve hot.

Keep these things in mind:
To cook the quinoa thoroughly, the water ratio should always be twice that of the quinoa.

You can use any seasonal vegetable of your choice in quinoa upma.

You can also add some fried nuts for crunch.

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