Quinoa Upma

Oppa Upma Gangnam Style!

We were recently invited to lunch by my brother-in-law's wife's mother's first cousin (commit this to memory - there may be a pop quiz later!).  Within minutes, we discovered that he is a big time foodie - the kind of foodie who drives two hours in a foreign land to have a taste of a highly acclaimed restaurant, the kind of foodie whose mind frequently and not-so-secretly revolves around some food-inspired thought. His wife is an amazing chef with a remarkable repertoire of healthy food ideas, armed with organization skills that Martha Stewart would envy and a green thumb, judging by the umeboshi leaves thriving in their backyard.  We had found kindred spirits in this perfect "pear".

Our new friends shared with us an idea for how to make a healthier version of upma using quinoa instead of sooji rava (the super refined stuff).  The light bulb in my head turned on.  Not only would it be healthier, but this protein-rich dish wouldn't send me hunting for more food (while I may be small in stature, I have the appetite of a big, burly man)!

In case you need to make a larger serving size (for people like me), as my brother-in-law's mother-in-law (pop quiz #2) would say, "more people? more tomatoes!" :-)

Ingredients (serves 2-3)

• 1 cup well-rinsed quinoa (rice cooker cup)*
• 2 cups boiling water (rice cooker cup)
• 2 tablespoons of canola or vegetable oil
• 1 fist-sized onion, diced
• 1 tomato, diced
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 thumb-sized piece of ginger, finely chopped or use Microplane
• 2 green chilies, slit (or to taste)
• 1/2 tablespoon salt (or to taste)
• Approx. 1 cup veggies of choice (carrots, peas, green beans)
• 1/2 cup cilantro, finely chopped
• peanuts or cashews for garnish (optional)
• freshly squeezed lime juice (optional)

*Don't skip washing the quinoa. The seeds are covered with saponin, a resin-like substance that can be removed through washing and agitating the quinoa (says every other blogger...).  I use this strainer, which works really well and doesn't let any of the quinoa fall through!

Procedure

1. Heat oil in medium-sized pan over medium heat
2. Add mustard seeds and once they start sputtering, add urad dal and cook until brown
3. Add onions, ginger, and chilies; once onions become translucent, add tomato
4. Add quinoa and toast for 4-5 mins. (stirring occasionally) or until golden brown
5. Add salt, then add boiling water and immediately cover pan with lid
6. Let it settle for a few minutes, add lime juice and veggies of choice and stir occasionally
7. Once liquid is fully absorbed (10-15 mins.), mix well, add cilantro and remove from heat
8. Let it remain covered and sit for a few minutes; garnish with halved peanuts or cashews before serving

We enjoyed our quinoa upma with chutney and homemade Indian yogurt.  Resulted in full, happy tummies.  Also, there is no pop quiz...you are off the hook...this time!  Now stop dilly dallying, go cook.