Start your day with this healthy Indian breakfast of veggie-loaded quinoa & split chickpea upma. This vegan, gluten-free breakfast is full of Indian spice flavors and starts your day on an energetic note.
*If you have soaked the quinoa, 1-1/3 cup of water should be enough.
**omit chilies if you don't like heat in your food
***If unable to find curry leaves, it's totally ok to replace with cilantro. However, you will add cilantro toward the end of the cooking process; curry leaves are added at the beginning.
Make it heart-healthy and diabetes friendly:
Reduce salt to 1/2 tsp (use kosher salt) and add 1 more tbsp of lemon juice.
Omit dried unsweetened coconut.