 | | | Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Originating in South America, its popularity has steadily grown and competes for super grain supremacy with its Mediterranean neighbor, couscous. I am a huge fan of quinoa, often pairing it with grilled chicken or fish, topping cold quinoa on some spinach leaves and veggies for a filling salad, or simply cooking the grain with some Garam Masala, turmeric, and spicy chili powder for a savory Indian meal that warms the bones.
On a recent visit home, my mother prepared upma, a traditional South Indian dish, for the slew of relatives about to arrive. Upma is a staple of my mother’s culinary repertoire due to its fast cooking time and general enjoyment (yours truly being the exception). While I love the flavors of upma, the grainy texture of the Cream of Wheat (and the substandard nutritional value) is my biggest annoyance of the dish. The recipe below is my adaptation of my mother’s recipe and Padma Lakshmi’s couscous upma recipe from foodnetwork.com. Hope you enjoy it!
Quinoa Upma
Prep Time: 10 min
Cook Time: 35 min
Serves: 4 to 6 servings
Ingredients
2 tablespoons olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon minced ginger root
2 cloves garlic, minced
1 onion, minced
1 cup chopped green bell pepper
2 cups green beans
4 firm, ripe tomatoes, cut into 1-inch pieces
Salt, to taste
2 cups chicken or vegetable stock
1 2/3 cups quinoa
1 teaspoon Indian chili powder
Fresh lemon juice, to taste
Minced fresh cilantro, to taste
Directions
In a deep nonstick skillet set over moderate heat, warm the oil until it is hot. Add the mustard seeds and the cumin seeds, and cook, stirring, 1 minute. Add the ginger root and garlic, and cook, stirring, 1 minute more.
Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes.
Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more.
Add the stock and salt (to taste), bring to a boil. Once liquid is bubbling, lower heat to a simmer and add quinoa slowly, making sure the grain is absorbing the liquid. Cover the skillet, and remove lid to stir every 2 minutes, for 10 to 15 minutes, or until liquid is just absorbed.
Remove from heat, cover, and let stand 5 minutes. Before serving, stir in lemon juice and cilantro.
| | | | Hitha is the Managing Editor of The Desi Diva. | | |
