Quinoa & coconut upma

Name: Quinoa & coconut upma
Cuisine: Indian
Ingredients: 80 g (3 oz/generous ⅓ cup) white quinoa; 350 ml (12 fl oz/1½ cups) water; 2 teaspoons coconut oil or other oil; 2 teaspoons coconut oil or other oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; 50 g (1¾ oz/⅓ cup) cashews; 1 tablespoon urad dal; 2.5 centimetre (1 inch) piece of ginger, peeled and grated; 1-2 green chillies, slit lengthways; 1 spring onion (scallion), chopped; 1 spring onion (scallion), chopped; 1 small red onion, chopped; ¼ green pepper (capsicum), chopped; ¼ green pepper (capsicum), chopped; 80 g (3 oz/½ cup) peas (fresh, or if frozen, immerse in hot water and then strain); 80 g (3 oz/½ cup) peas (fresh, or if frozen, immerse in hot water and then strain); 80 g (3 oz/½ cup) peas (fresh, or if frozen, immerse in hot water and then strain); 80 g (3 oz/½ cup) peas (fresh, or if frozen, immerse in hot water and then strain); 2 tablespoons grated coconut*; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; juice of ½ lime; pink peppercorns, to garnish, optional

Preparation info

Serves
2

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

I love food from southern India – the land of Ayurveda. It’s light, fresh and uses lots of coconut. Here, I’ve adapted the staple breakfast dish of upma, swapping semolina for quinoa, and adding grated coconut, green pepper (capsicum) and spring onion (scallion). The quinoa should be very well cooked and fluffy, and the urad dal and cashews add a lovely contrasting crunch.

Ingredients

Asia
India
Breakfast
Starter
Vegan

Ingredients

Method