Breakfast plays most important role in each person’s life. It supplements and provides energy for body and is considered the most important meal of the day. A healthy food intake in early part of the day helps maintaining good health. Quinoa, a small grain, provides very high nutrition in relatively small volumes as it is gluten-free cereal (pseudo cereal) containing high amount of fiber, biological-value proteins, essential fatty acids (ω-3 and ω-6), vitamins, and minerals. A Quinoa based breakfast thus is recommended for those who wish to consume small quantities and are reluctant to use carbohydrates/ gluten. Upma is a popular south Indian breakfast and has a simple traditional recipe. Enriching Upma with Quinoa has been experimented and sensory evaluation has been carried out by the authors in this work reported here. The paper presents procedure, evolution of results etc.