Quinoa Pilaf Upma Pressure Cooker
Elevate your breakfast game with this flavorful Quinoa Pilaf Upma made effortlessly in a pressure cooker! Combining the nutty goodness of protein-packed quinoa with the vibrant spices of traditional Indian upma, this hearty dish is loaded with wholesome ingredients like fresh vegetables, aromatic curry leaves, and a touch of zesty lemon juice. With just 25 minutes from prep to plate, this quick and healthy recipe is perfect for busy mornings or a light lunch. Seasoned with cumin, mustard seeds, and turmeric, this one-pot wonder is naturally gluten-free, vegan-friendly, and customizable to your vegetable preferences. Serve it warm with a side of yogurt or coconut chutney for the ultimate comfort meal that nourishes and satisfies.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1.5 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Chana dal (split chickpeas)
- 1 tablespoon Urad dal (split black gram)
- 8 leaves Curry leaves
- 2 pieces Green chilies, finely chopped
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, grated
- 1 cup Mixed vegetables (carrots, peas, beans, etc.), finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the quinoa thoroughly under water using a fine-mesh sieve to remove any bitterness. Set aside to drain.
Heat the vegetable oil in a pressure cooker over medium heat.
Add mustard seeds to the hot oil and let them splutter. Then add cumin seeds, chana dal, and urad dal. Sauté for 1-2 minutes until the dals turn golden brown.
Add curry leaves and chopped green chilies. Stir briefly until aromatic.
Add the chopped onion and grated ginger, and sauté until the onion becomes translucent.
Stir in the mixed vegetables and cook for 2-3 minutes until slightly tender.
Add the rinsed quinoa to the pressure cooker and stir well to coat it with the spices and vegetables.
Add turmeric powder, salt, and water to the cooker. Mix everything well.
Close the lid of the pressure cooker and cook on medium heat for 2 whistles. (If using an Instant Pot, pressure cook on high for 1 minute and then allow a natural pressure release for 10 minutes before opening the lid.)
Once the pressure has been released, carefully open the lid and fluff the quinoa pilaf upma with a fork.
Stir in the chopped coriander leaves and lemon juice. Adjust salt if necessary.
Serve warm and enjoy your nutritious Quinoa Pilaf Upma with a side of yogurt or chutney.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
