I have been eating a lot more quinoa and barley recently. This upma makes a good healthy lunch.

2 dl quinoa – wash & drain

2 tsp oil

½ tsp mustard seeds

¼ tsp asafoetida / hing

1 tsp green chilli – finely chopped

½ tsp ginger – finely chopped

5 curry leaves

2 tbsp cashews ( or peanuts)

1 dl onion – finely chopped

1 dl green peas

¼ tsp chilli pwd

Salt to taste

¼ cup green coriander – washed & chopped fine

1 tsp lime juice

Putting it together

Wash & drain the quinoa.  Wash and chop all the ingredients that need preparation, so that it is easy to  put the upma together.

Heat the oil in a pan and add mustards seeds, asafoetida and warm through for a few seconds.

Add green chilli, ginger, curry leaves and nuts & fry for a sew seconds.

Add onions & saute until lightly browned – 2-3 mins.

Add green peas & cook for 2 mins.

Add quinoa & stir fry for 2 mins.

Add chilli pwd, salt & 3 dl  water. Mix well and cover. Leave to cook on a medium heat for 15 – 20 mins. Stir occasionally to avoid it from sticking. Add a little water (1/2 – 1 dl ) if it gets too dry and is not cooked.

When cooked, add green coriander & lime juice and mix well. Serve with a little chilli pickle or mango chutney.