OATS AND QUINOA MASALA UPMA
335 Kcal with 19 g of Protein
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
1 tsp Ghee
3 Cashew nut
1/2 tsp Cumin seeds
1 tsp Chopped onion
1 tsp Chopped chilli
1 tsp Ginger garlic paste
2 tsp Chopped tomato
1/2 cup Fresh/frozen green peas /any veg of choice
Spice mix - 1 tsp chilli powder, 1 pinch turmeric powder, 1 tsp garam masala (optional 1 tsp nutritional yeast)
25 grams Oats
30 grams Quinoa (I used tricolour quinoa from @pinkharvestfarms - use code PHFXAATHIRA at checkout for a 10% discount)
2 cups Water
Salt to taste
To blend into a fine puree
45 grams tofu /paneer
1.5 tsp peanut butter
To garnish
1 tsp Chopped coriander
1 tsp Hemp seed trail mix
Method
Method:
- Splutter cumin seeds in ghee, and add cashew nuts. Fry till golden.
- Add in chopped onion, chilli, ginger garlic paste, tomato, peas and spice mixture. Saute until raw flavour goes.
- Cook with a few tbsp water and a little salt.
- Add in oats, quinoa, tofu paste and the remaining water.
- Cover and cook for 20 minutes. (You can add pre-cooked quinoa and soaked oats to save time).
- Season with salt, a pinch of sugar, and optionally add some Maggi masala/half a veg stock cube.
- Garnish with chopped coriander, seed trail mix, and serve hot with some Greek yoghurt for a little extra protein and of course, gut love!