Monday, 13 February 2012

Quinoa Upma

Quinoa Upma

Quinoa just went Desi !

While no food can by itself furnish all the essential nutrients for living, quinoa comes as close to being complete in that respect . Also known as ' mother of all grains ' , this super grain played a fundamental role in the great Inca civilization where it was regarded as a sacred plant. High in proteins and amino acids this tasty grain is very versatile and can be adapted to different cuisines .

This recipe has no fixed ingredients , or quantities . What I have mentioned are approximates . Adapt as needed .

1/2 Cup Quinoa ( Soaked in hot water for 30 minutes ).
1 Small Onion Chopped.
Chopped Green Chilies.
8-10 Curry Leaves.
1/2 Teaspoon Rai Seeds.
A Dot Of Asafoetida ( Hing ).
1 Teaspoon Olive Oil ( or any other )

Soak Quinoa for 30 minutes , it will expand a bit . Strain out the water .
In a wok add the oil , when hot splutter the rai seeds and add asafoetida , next in are the curry leaves - let them singe , add onions and green chilies .Toss around for 30 seconds or so , now add the quinoa and salt .Stir fry the quinoa for about a minute and gradually add hot water , aprox nearly a mug full , cook for 5 -7 minutes or until the grains expand and water dries out . Add the nuts if you are using them .
The perfect breakfast or snack !

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