Breakfast for 4
Quinoa Upma
$10.05for 445 minServes 4
This savory quinoa dish cooks with mustard seeds, vegetables, peas, cashews, and ginger for a warm breakfast bowl.
Photo: veganricha.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Quinoa, 6 oz$0.20/oz typical | 6 oz | $1.20Typical price |
 | Lentils and split peas, a little$0.11/oz typical | a little | $0.01Typical price |
 | Canned chiles and chipotles in adobo, 1 oz$0.35/oz typical | 1 oz | $0.35Typical price |
 | Mint, 3$1.99 each typical | 3 | $5.97Typical price |
 | Red onions, 0.15 lb$1.49/lb typical | 0.15 lb | $0.23Typical price |
 | Nuts and seeds, 0.5 oz$0.70/oz typical | 0.5 oz | $0.39Typical price |
 | Fresh ginger, 0.5 oz$0.40/oz typical | 0.5 oz | $0.20Typical price |
 | Carrots, 0.15 lb$1.09/lb typical | 0.15 lb | $0.15Typical price |
 | Frozen vegetables, 2.5 oz$0.10/oz typical | 2.5 oz | $0.25Typical price |
| Total for the servings shown | $10.05 | ||
Swaps
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap red onions for onionsabout $0.20/lb less at typical prices
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends
Not included in the cost.
- 45 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
IndianVegetarianVeganDairy-freeBudgetBreakfasts
$2.51 per serving$10.05 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 cup uncooked quinoa
- 1 tsp organic canola or safflower oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 green chili chopped
- 1 generous pinch of asafeotida hing (optional)
- 10 curry leaves
- 1/2 cup finely chopped red onion
- 2 tbsp chopped cashews
- 1/2 inch ginger minced
- 1/2 cup chopped carrots
- 1/2 cup peas
- 5/8 tsp salt
- 2 cups water
- cilantro and lemon juice for garnish (optional)
Steps
- Rinse the quinoa under cool water and drain it while preparing the vegetables.
- Heat the oil in a large skillet over medium heat, then fry the mustard seeds, urad dal, chili, hing, and curry leaves for 2 minutes.
- Add the onion, cashews, ginger, carrots, and peas, and cook for 8 minutes until the vegetables begin to soften.
- Stir in the quinoa, water, and salt, bring the mixture to a boil, then cover and simmer over low heat for 20 minutes.
- Turn off the heat, rest the upma covered for 5 minutes, and stir in optional cilantro and lemon juice.
Main ingredient on sale this week? See what to make with lentils and split peas on sale.
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