Spiced Coconut Quinoa Upma

Ingredients (1 servings)

• 0.5 cupquinoa
• 0.75 cupunsweetened coconut milk
• 0.5 cupwater
• 0.5 tspmustard seeds
• 8 leavescurry leaves
• 0.5 piecegreen chili
• 1 tspcoconut oil
• 0.25 tspasafoetida (hing)
• 0.25 tspturmeric powder
• 0.5 tspsea salt
• 0.25 cupshredded carrots
• 2 tbspfresh coconut shreds
• 2 tbspcilantro (fresh)
• 0.5 tbsplime juice

Instructions

1. 1

   Rinse quinoa under cold water and drain thoroughly

2. 2

   Heat coconut oil in a medium saucepan over medium heat

3. 3

   Add mustard seeds and let them crackle for 10-15 seconds

4. 4

   Add curry leaves, minced green chili, and asafoetida; sauté for 30 seconds until fragrant

5. 5

   Add shredded carrots and cook for 2 minutes, stirring frequently

6. 6

   Pour in rinsed quinoa and toast for 2 minutes, stirring constantly

7. 7

   Add turmeric powder and salt, stir well to coat

8. 8

   Pour in coconut milk and water, bring to a boil

9. 9

   Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed

10. 10

    Fluff with a fork and fold in fresh coconut shreds

11. 11

    Transfer to serving bowl and top with cilantro and lime juice

12. 12

    Serve immediately while warm

Nutrition per serving