Rinse quinoa very well in running water. Drain and keep aside. To know more, swipe up!

Heat oil in a pan. Add mustard seeds.

Once mustard seeds crackle, add cumin seeds, urad dal and moong dal.

Fry the ingredients on low heat. Stir often.

Fry till the lentils turn golden.

Add finely chopped ginger, chopped green chilies, dried red chili and asafoetida.

Add finely chopped onions and curry leaves.

Stir and sauté on low to medium heat.

Sauté till the onions turn translucent.

Add finely chopped carrots, finely chopped French beans and green peas. To know more, swipe up!

Mix well and sauté on low heat for 2 minutes.

Next, add quinoa.

Mix well and sauté on low heat for 2 minutes.

Add water. To know more, swipe up!

Stir well and add salt.

Cover with a tight-fitting lid and simmer on low heat until the quinoa is cooked.

Stir the quinoa upma once or twice to keep it from sticking to the bottom of the pan.

When the water has been absorbed, the grains appear translucent and cooked well, remove the lid. Switch off the heat. To know more, swipe up!

Now, add chopped coriander leaves.

Stir and serve quinoa upma hot or warm. For more recipes, visit vegrecipesofindia.com