Quinoa & Sabudana Upma

  • 2 tbsp olive oil
  • 5-6 curry leaves
  • ½ cup roasted peanuts
  • 1 tsp black mustard seeds
  • 1 tbsp mustard sauce
  • 1/4th cup OFC whole grain quinoa
  • 1/4th cup sabudana
  • 1 cup grated carrot
  • 1 tbsp grated ginger
  • Salt and lemon juice to taste
  • 2 tbsp fresh thyme (or any other herb of your choice)


  1. Soak the sabudana overnight.
  2. Rinse the quinoa and use ½ cup of water to boil the quinoa for 15 mins.
  3. Check to see if the water has evaporated after 15 mins. Take the skillet off the stove, cover with a lid and let it fluff in its steam for 5 mins.
  4. Dry roast the mustard seeds and curry leaves in a skillet.
  5. Put in the ginger and carrots and sauté for 3 mins.
  6. Add the quinoa and sabudana along with thyme and mustard sauce and cook for 1 min.
  7. Add the peanuts, lemon juice, salt and your Upma is ready!