Quinoa with Beets (Beets Quinoa Upma)

When I started my blog about a year and a half ago, I was working from home full-time and that definitely saved me about a couple hours each day since I didn’t need to commute.  Sadly, I had to move jobs last year and although things are good on the work front, I miss those days when I could experiment more with ‘Quick and healthy’ fixes.  I still make my lunch in the mornings but it’s usually a veggie sandwich or simple rice dishes that I make using left over rice from dinner.Beets and Quinoa Upma

This week though I did manage to find some time to experiment. I make quinoa usually a couple different ways as an upma which is a south indian dish made from semolina or in salads my favorite being the citrusy one. This time I had beets lying in my refrigerator and on an impulse, decided to add those to the quinoa upma. Boy was I glad I decided to do that?. It turned out absolutely delicious! The slight sweetness form the beets gave a new life to the plain Upma and I drizzled some lime juice to make it really ‘chatpata’ (tangy). I gobbled the entire plate in less than 5 minutes! So tasty and so good for you too! 🙂

I am bringing this Quick N Easy N Healthy lunch special to Angie’s Fiesta Friday to share with all my friends! Happy Memorial Day Weekend to all!

Quinoa with Beets (Beets Quinoa Upma)

  • Time: about 20 minutes
  • Difficulty: Easy
  • Print


  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 tbsp peanuts (roasted or raw)
  • 2-3 fresh curry leaves (optional)
  • 1/2 cup grated beets
  • 1/2 tsp salt
  • 1/4 tsp cumin powder
  • 1/4 tsp red chilli powderhttps://indushyju.wordpress.com/wp-admin/media-upload.php?post_id=3905&type=image&TB_iframe=1
  • 1/2 cup quinoa
  • 1 cup water
  • 1 tbsp freshly grated coconut (or fresh frozen coconut that has been thawed)
  • 1 tsp lime juice
  • pinch chaat masala (optional)
  • fresh cilantro leaves, chopped


Take a medium size cooking pot and heat the coconut oil in it for about 30 seconds. Add the mustard seeds and when they start spluttering, turn heat to medium and add the peanuts. If using raw peanuts, toast them for a minute on medium. Then add the curry leaves and the beets and cook for about 1 more minute. Next add the quinoa and the spices and the water. Bring to a boil and then lower heat to low and cover with a tight fitting lid and let cook for about 8-10 minutes until all water is gone. Turn heat off and add the coconut, the lime juice and the chaat masala (if adding). Serve garnished with fresh cilantro.


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