Indian-Style Quinoa Upma (Savory Breakfast Bowl)
A quick and healthy Indian breakfast or side dish made with quinoa, mustard seeds, cashews, and vegetables. This vegan and gluten-free upma is packed with flavor and perfect for a savory start to the day.
- Prep10 min
- Cook35 min
- Total45 min
- DifficultyEasy
- Servings4
Upma is a classic South Indian breakfast, traditionally made with semolina. This version swaps in quinoa for a protein-packed, gluten-free twist, while keeping all the familiar flavors: sizzling mustard seeds, curry leaves, and a touch of heat from green chili.
It comes together in one skillet and is endlessly customizable—add any veggies you have on hand. Serve it hot with a squeeze of lemon and a cup of masala chai for a truly satisfying meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the quinoa thoroughly under cold water, drain, and set aside.
- Heat the oil in a medium skillet over medium heat. Once hot, add the mustard seeds and urad dal. Let them pop and sizzle for about 15 seconds.
- Add the chopped green chili, asafoetida (if using), and curry leaves. Cook for 30 seconds until fragrant.
- Stir in the chopped onion and cashews. Cook for 4–5 minutes, until the onion turns translucent.
- Add the minced ginger and chopped carrots. Cook for another 2 minutes, stirring occasionally.
- Add the rinsed quinoa to the skillet and roast it with the vegetables for 2 minutes, stirring constantly.
- Pour in the water, add salt and the peas. Stir, cover the skillet, and bring to a boil. Reduce the heat to low-medium, keep covered, and cook for 15 minutes.
- Turn off the heat and let the quinoa sit covered for 5 minutes. Then uncover, fluff with a fork, and garnish with fresh cilantro and a generous squeeze of lemon juice. Serve warm as a side or as breakfast with hot masala chai.
💡 Tips
- For a nut-free version, replace cashews with sunflower seeds or pumpkin seeds.
- You can swap the vegetables: try diced bell peppers, green beans, or corn.
- Make it ahead: cook, cool, and refrigerate for up to 3 days. Reheat with a splash of water.
Inspired by a recipe from Vegan Richa