### TranslatedIngredients: 1 cup Quinoa,2 cups Water,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),6 Curry leaves,2 Green Chillies - finely chopped,1 Shallot - finely chopped,1 Tomato - finely chopped,1/4 cup Carrot (Gajjar) - finely chopped,1/4 Del Monte Whole Corn Kernels,1/4 Green peas (Matar),Green beans (French Beans) - finely chopped,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,Salt - as needed,Coriander (Dhania) Leaves - few ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 3 ### Cuisine: Fusion ### Course: Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Quinoa Vegetable Khichdi, first heat a heavy bottomed pan on medium flame, add the olive oil and mustard seeds and allow them to splutter. Next add the cumin seeds, urad dal, channa dal, curry leaves and green chili. Saute it all for a few seconds.Add the chopped shallots and sprinkle a little salt. Saute gently until they turn translucent. Next, add the vegetables - beans, carrots, corn, peas and cook on a medium flame until they are half cooked.Next, add the chopped tomatoes, mix well and saute sauté for a couple of minutes. Follow this by adding coriander powder, garam masala, quinoa and sauté once again for a couple of minutes, until the masalas cook through.Add 2 cups of water and adjust salt according to your taste.Increase the heat to medium and bring the water to a boil. Then, reduce the heat and cover the pan, allowing the quinoa to cooked completely. It will absorb all the water completely.Take the pan off the heat, garnish the Quinoa Vegetable Upma with fresh chopped coriander leaves and serve.Quinoa Vegetable Upma can be served with Lehsuni Pudina Chutney Recipe and Apple, Kiwi, Pineapple Juice Recipe. 