Quinoa Upma with Vegetables

This healthy twist on traditional Upma uses quinoa instead of semolina, packed with protein and fiber. It's a vibrant breakfast dish loaded with colorful vegetables, making it both nutritious and delicious.

Steps

1. Rinse the quinoa under cold water and drain.
2. In a pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
3. Add chopped onions and sauté until translucent.
4. Stir in the green chili, mixed vegetables, and tomatoes. Cook for 2-3 minutes until the vegetables soften.
5. Add turmeric powder, salt, and the rinsed quinoa to the pan. Mix well.
6. Pour in the water, bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
7. Fluff with a fork, garnish with fresh coriander, and serve hot.