Quinoa Vermicelli Upma

I tried this delicious combo recently and it turned out so good. Nobody could tell that I added quinoa to Semya Upma. 

Ingredients: (Serves 2)

• 1 cup Quinoa
• 1 cup Vermicelli (సేమ్యా)
• ¼ cup Green Peas (I used frozen)
• 1 small Onion, diced fine
• 1 small Tomato, chopped
• 4 Green Chilies, chopped
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tbsp Oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Bengal Gram (పచ్చి సెనగపప్పు, Chana Dal)
• ½ tsp Black Gram (మినప్పప్పు, Urad Dal)
• Salt

Preparation:

1. Wash and place quinoa in a bowl, add 2 cups of water, cover and pressure cook for 3 whistles.
2. Dry roast vermicelli until it turns golden brown in color. Transfer to a plate and keep aside.
3. Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + chana dal + urad dal + curry leaves and sauté well.
4. Add onion + tomato + green chilies and stir well. Add turmeric and mix well. Then pour 2 cups of water + salt and mix well.
5. When the water comes to a boil, add roasted vermicelli, mix well and allow it to cook well.
6. When the vermicelli seems to be cooked, add already cooked quinoa, mix well and adjust salt. Cover and leave the pan on low flame for 5 minutes.
7. Later transfer to a serving bowl and enjoy this delicious upma with desired chutney.