Quinoa Flakes Upma



1 ½ cups quinoa flakes

¼ cup cashew nuts, halved

2 small green chillis, cut into small pieces

3 shallots, diced

½ inch fresh ginger, finely chopped

1/3 cup freshly grated coconut

1 sprig curry leaf

4 tablespoons oil

1 ½ cups of water

Salt to taste

Chopped coriander leaves for garnishing

quinoa flakes

Tempering Ingredients

1 teaspoon urad dhall

1 teaspoon black mustard seeds

1 teaspoon bengal gram dhall

1 red dried chilli


Heat a cast iron pan or wok. Add 1 teaspoon oil and roast the quinoa flakes until golden brown. Remove and keep aside.

Heat remaining oil and add the tempering ingredients. When the mustard seeds start to splatter, add in the cashew nuts and sauté until they turn golden brown.

Add the curry leaves, onions, ginger and chillies. Saute for about 2 mins


Add the quinoa flakes, salt and stir well. Add water, stir and cook covered on low flame for about 5 mins. If quinoa not well cooked, sprinkle some water and cover it again.

Once cooked, add the fresh coconut and chopped coriander leaves. (non-vegans, can add some ghee for flavour)


Upma is an Indian breakfast favourite or can be eaten as a light snack too. Serve it plain or with chutney.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s