Quinoa in upma style

Name: Quinoa in upma style
Total time: 480 s
Yield: 1 people
Cuisine: Indian
Ingredients: 1/2 cup cooked quinoa; 1/4 tsp cumin seeds; 1 tbsp finely chopped onion; 2 tbsp finely chopped capsicum; 2 tbsp. finely chopped carrot; 2 tbsp finely chopped tomatoes; 1 tbsp boiled lobia beans; 1 tsp coriander leaves; 1 pinch turmeric powder; 1/4 tsp black pepper powder; 1/2 tsp pizza seasonings; 1 tsp schezwan chutney; Salt as per taste; 2 tsp desi ghee or oil

Uzma Syed @syed786

Allahabad

#ga24
#quinoa
Quinoa upma is a simple and truly healthy, gluten free recipe rich in protein, fiber and many nutritients.

Uzma Syed @syed786

Allahabad

#ga24
#quinoa
Quinoa upma is a simple and truly healthy, gluten free recipe rich in protein, fiber and many nutritients.

Saved

Ingredients

7-8 minutes

1 people

1/2 cupcooked quinoa
1/4 tspcumin seeds
1 tbspfinely chopped onion
2 tbspfinely chopped capsicum
2 tbsp.finely chopped carrot
2 tbspfinely chopped tomatoes
1 tbspboiled lobia beans
1 tspcoriander leaves
1 pinchturmeric powder
1/4 tspblack pepper powder
1/2 tsppizza seasonings
1 tspschezwan chutney
Salt as per taste
2 tspdesi ghee or oil

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Steps

7-8 minutes

1

In a pan add ghee or oil and heat it,add cumin seeds saute few seconds add chopped onion. saute until the onion turns translucent. add chopped veggies and cook for a minute on high flame.
2

Add boiled lobia beans, mix and cook one minute. add turmeric powder,pepper powder,pizza seasonings and salt. mix well and cook for 30-40 seconds.
3

Now add cooked quinoa mix add schezwan chutney. mix well.
4

Add coriander leaves cook for a minute.turn off the flame. dish our and enjoy a healthy and super tasty quinoa.

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Uzma Syed @syed786

on June 11, 2024 14:25

Allahabad

I love cooking.I am a teacher and life is too much busy and hettick but cooking is the only thing which doesn't make me tired or bored. I enjoy cooking and always try to learn new things. when I joined cookpad I got much energy and cookpad helps me to represent myself as a better homecook.