Flavorful Quinoa-Rawa Upma
Quinoa-Rawa Upma is a healthy take on the traditional South Indian Sooji Upma. Wholesome and delicious, this is a great breakfast dish! Enjoy with Spicy, Tangy, Tomato Chutney.
Servings 2 people
Calories 323kcal
Ingredients
- 1/4 Cup Quinoa Coarse, roasted, blended
- 1/4 Cup Sooji
- 1 Tablespoon Flaxseeds Ground or milled
- 1/4 Cup Onion Fine cut
- 1 Teaspoon Ginger Fresh, ground
- 1 Pepper Green Chili Pepper Medium, tender, fine cut
- 1/4 Cup Tomato Fine cut
- 1/4 Cup Green Peas
- 1.5 Tablespoons Ghee Organic
- 1/2 Teaspoon Salt Or to taste
- 1.25 Cups Filtered water
Tempering
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Mustard Seeds
- 1/2 Teaspoon Urad Dal
- 1/2 Pepper Dry Chili Pepper
- 6 Leaves Curry Leaves
Instructions
- Dry roast quinoa in a pan on medium heat. When you get the sweet, nutty smell and the quinoa slightly changes color, transfer to a bowl and cool for a couple of minutes. Transfer to blender and blend to a coarse powder. Add sooji (semolina), flax seeds and mix.
- Heat pan on medium heat, add 1 tablespoon ghee. After a minute (when ghee is hot), add tempering ingredients and allow mustard seeds to crackle. Add ginger, tomato, onion, green peas, salt, and cook for 3 to 4 minutes. Add the blended quinoa, sooji and flax seed mixture and cook for 3 minutes. Add water (preferably hot water), mix well and cook till water evaporates.
- Transfer to a bowl, set it in a rice cooker. Add half cup water to the rice cooker container, set lid and turn it to 'cook' mode. Once it is done, add half tablespoon ghee and fluff with a fork or spoon.
- Serve hot with tomato chutney.
Notes
Great with tomato chutney.
*Use organic ingredients wherever possible
Nutrition
Calories: 323kcal | Carbohydrates: 38g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 598mg | Potassium: 346mg | Fiber: 6g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 132mg | Calcium: 77mg | Iron: 3mg