Quinoa Upma in Instant Pot

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the quinoa: put it in a bowl or strainer, cover with water and rub well, then discard the water. Rinse at least three times, drain, and shake off the excess water.
2. Rinse and chop the ginger, carrots, beans and onion (if using). Slit the green chilies.
3. Press Saute on the Instant Pot and add the oil to the inner pot. When the oil is slightly hot, add the mustard seeds, cumin seeds, channa dal, urad dal and cashews. Fry until slightly golden.
4. Stir in the curry leaves, ginger and green chilies. Add the onions and saute until translucent, then add the vegetables and saute for one minute.
5. Add the turmeric, salt, quinoa and 1¼ cups water. Press Cancel, close the lid, set the steam release handle to Sealing, press Pressure Cook and set the timer to 2 minutes.
6. When the cooking finishes and the pot switches to keep warm, press Cancel. Let the pressure release naturally for at least 8 minutes, then release any remaining pressure manually.
7. Open the lid, fluff the upma and sprinkle with lemon juice. Serve hot.
8. For the stovetop method: heat the oil in a pan and fry the mustard seeds, cumin seeds, channa dal and urad dal for one minute, then add the cashews and fry until light golden.
9. Add the curry leaves, green chilies and ginger and stir-fry for one minute, then add the onions and saute for 2 minutes.
10. Stir in the mixed vegetables and saute for one minute. Add salt, turmeric and quinoa, then pour in 2 cups water and mix well.
11. Cook uncovered over medium heat until the quinoa is tender and has absorbed all the water. Cover, turn off the heat and rest for 5 to 6 minutes.
12. Fluff the quinoa, taste and adjust the salt, then squeeze lemon juice over before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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