Quinoa Upma is not only delicious but also packed with nutrition. It’s a twist on the traditional staple upma breakfast, typically made with semolina (sooji). But I have now switched to using quinoa instead, making it a healthier (and gluten-free) alternative. Plus, I add a mix of seasonal vegetables for an extra boost of taste and nourishment. This one-pot meal is perfect for a nourishing breakfast or a tiffin option. 

HOW TO MAKE QUINOA UPMA

There are two ways to make this Quinoa upma.

1. Make with leftover quinoa: If you have cooked quinoa leftover from another meal (like a Quinoa Buddha Bowl), this is a quick to-put-together breakfast dish the day after. Simply sauté a cup of seasonal vegetables with simple seasoning and then mix in the cooked quinoa.
2. One pot meal: Simply cook the quinoa along with all the vegetables in one-pot for a quick, healthy and delicious breakfast.

SEASONAL VEGETABLE MIX FOR UPMA

The traditional upma recipe primarily includes onions and chillies, with a tempering of curry leaves. But I like adding a mix of vegetables that maintain their form even after cooking. The vegetables add a lot of texture and colour (and nutrition) to the dish. Some of my go-to vegetables in upma are – carrots, peas, bell peppers/ capsicum, broccoli, and pumpkin.

Before I had started the journey of growing my food, I wasn’t particularly mindful of seasonal eating. Having experienced the benefits of seasonal farm-to-table eating firsthand, I urge you to cook with vegetables based on what’s fresh and available in your region. In India, for instance, winter is a great time to incorporate carrots, peas, and broccoli into your upma. Come summer, I switch to capsicums, pumpkins, and tomatoes (which I add towards the end of the cooking process).