Wholesome & Protein-Rich Quinoa UpmaVeg

1

Begin by soaking the red quinoa overnight to ensure it cooks perfectly.

2

Tip and tail the beans. Finely dice your vegetables, ensuring they are cut to a size that allows them to cook at the same rate as the quinoa. Slice the large onions and finely chop the mushrooms.

1

Heat ghee in a pan. Add mustard seeds and wait for them to pop.

2

Add curry leaves, ginger, and shallots. Sweat the shallots until their harshness fades (do not brown them).

3

Add salt and a pinch of turmeric.

4

Add the diced vegetables and a small pinch of sugar to enhance the natural sweetness of the carrots. Pour in a little water and cook until tender.

1

In a separate pan (or after removing the base), add oil (coconut oil is recommended). Add mustard seeds, chana dal, and urad dal. Let the lentils turn nutty.

2

Throw in curry leaves, ginger, green chilies, and onions. Sauté the onions until they reach a light pink color.

3

Add the mushrooms and a tad of turmeric to the pan.

4

Pour in your liquid (coconut milk, vegetable stock, or water) and add the soaked quinoa.

5

Allow the mixture to cook until the liquid is absorbed. Be careful not to overcook—the quinoa should retain its distinct texture and bite.

6

Finish by topping with fresh chopped coriander and a few extra chilies for color and heat.