Step 1

Rinse quinoa very well in a pot. Or add it to a strainer and rinse under running water rubbing well.

Step 2

Drain water completely & set aside.

Step 3

Rinse and chop the ginger, carrots, beans and onion (optional).

Step 4

Heat oil in a pan and add mustard seeds. When the seeds splutter, add dals, cashews and fry until golden.

Step 5

Then add curry leaves, green chilies and onions.

Step 6

Fry for 2 minutes and then add the mixed veggies & ginger.

Step 7

Mix and fry for a minute. Transfer the drained quinoa.

Step 8

Pour water and add salt. Mix and taste the water. If needed add more salt.

Step 9

Cook on a medium flame until quinoa turns tender and absorbs all the water.

Step 10

If there is more water left, cook for longer and evaporate. When quinoa is completely cooked they look transparent.

Step 11

Serve quinoa upma with podi, pickle, lemon wedges or curd.

Step 12

Press saute button and pour oil to the inner pot of the Instant pot.

Step 13

When the oil turns slightly hot, add mustard, chana dal, urad dal & cashews.

Step 14

Fry them until slightly golden. Then add in curry leaves, onions and green chili.

Step 15

Saute the onions until transparent. Then add in ginger, veggies, turmeric & drained quinoa.

Step 16

Next saute everything for about 1 to 2 mins. Then pour water and add salt.

Step 17

Press CANCEL button and Deglaze the pot by scrubbing the bottom with a spatula to release any bits of food stuck.

Step 18

Taste the water and add more salt if needed.

Step 19

Secure the lid of the instant pot. Position the steam release handle to sealing.

Step 20

Press PRESSURE COOK button & Set the timer to 1 minute.

Step 21

It takes time for the pot to build up pressure and cook. Once the pressure builds up, it cooks for a minute.

Step 22

When it is done cooking the ip beeps and goes to keep warm. Then press cancel and wait for the pressure to release manually.

Step 23

When the pin drops, open the lid and fluff up the quinoa upma.

Step 24

Sprinkle some lemon juice and serve hot.