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Quinoa Vegetable Upma

Quinoa vegetable upma is a gluten free, nutritious recipe with the wholesome goodness of vegetables and quinoa, It's the best toddler food.
Course: Breakfast
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Author: Hemapriya


  • 1/2 cup organic Quinoa
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 2 tablespoon green peas
  • 1 tablespoon sweet corn
  • 1 spring curry leaves
  • 1 teaspoon split and skinned black gram
  • 1 green chili skip if making for babies
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • Rock salt to taste
  • 1 tablespoon ghee
  • 2 tablespoons finely chopped fresh coriander leaves


  • Rinse the quinoa in water thoroughly, drain and soak in water for 15 minutes. Also rinse and soak the split and skinned black gram. After 15 minutes, drain the quinoa and black gram, set aside until use.
  • Heat a wok on medium flame. Add ghee or oil to it. Next add the mustard seeds. Once they splutter add the cumin seeds. Let the seeds crackle. Now add curry leaves ( I have chopped it finely, so that my young one cannot sort out the leaves from the upma), followed by green chili. Saute for few seconds.
  • Next add the black gram. Saute it for a minute or so. Now add the onions and stir fry until it turns soft.
  • To this add the carrots, green peas, sweet corn and stir fry the veggies for 1-2 minutes. Add 1 1/2 cup water to the veggies, followed by salt and half of the chopped coriander.
  • Allow it to boil.
  • Add the soaked and drained quinoa to the boiling water. Stir well and cover cook on low to medium flame for 15 minutes or until the quinoa is soft and cooked well. If there is some water left in the quinoa, remove the lid and cook the upma until it is dry.
  • Finally garnish the quinoa vegetable upma with remaining coriander leaves and serve warm.