Quinoa Upma Recipe – Sharmis Passion

Quinoa Upma is a healthy dish prepared in simple steps and is a good option when you want something light yet filling. You can easily make this for busy mornings. It has a mild masala flavor and feels very comfortable to eat. This recipe is good for both adults and children and you can have it any time of the day.

It is a good source of protein and fiber, so it keeps you satiated for a long time. It is also gluten-free and easy to digest for most people. You can add quinoa instead of rava which makes this upma healthier. This recipe has become a good option when you want to eat something simple and nutritious.

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About Quinoa Upma

Quinoa upma is prepared like regular rava upma but here quinoa has replaced rava. The cooking method is almost the same but the texture is slightly different. When cooked properly it becomes soft and fluffy. It absorbs the flavors of all the tadka in this recipe very well. This recipe doesn’t require much planning or any special ingredients.

The taste of this recipe is light and balanced. You can include it in your food cycle often. This recipe looks a little different but still tastes familiar. You can make it for breakfast or even dinner. Once you get used to cooking quinoa, this recipe becomes very routine at home.

If you want, you can also add beans, capsicum or a handful of peanuts. Some people also like to add grated coconut at the end. Lemon juice can be added to it for mild spicy taste. When you see a small tail on the quinoa, it means it is cooked properly. Cooking on low flame always gives good texture.

Quinoa, pronounced ‘keenwah’, is a super healthy grain with a crunchy and chewy texture, which is what I love the most. I usually make this quinoa upma on weekdays when I need a quick breakfast. Sometimes I even pack it for lunch as it keeps good for a few hours.

Quinoa Upma Ingredients

• Quinoa – I have used this as the main basis for the simile. It provides good protein and keeps you full for a long time. If you want, you can also take millet instead of it.
• Onion – I have used chopped onion for sweetness and flavor. This balances the mild flavor of quinoa. If you don’t like onion then you can leave it out.
• Carrot – I have added carrots for color and slight crunch. There is some sweetness in it also. You can use beans instead.
• green peas – I used peas for the soft texture and freshness. It goes well with quinoa. You can also use frozen peas.
• Green chilly – I use it for mild spice in upma. You can do more or less as per taste. Black pepper can be used instead.
• mustard seeds – I have used it for seasoning. It gives light crispness and aroma. You can also use cumin.
• urad dal – This adds crispness to the tadka. It tastes good while eating. Chana dal can be used instead.
• Curry leaf – I used curry leaves for taste. It gives typical South Indian taste. Fresh is always better.
• Oil – I used regular cooking oil for tempering, it helps in cooking and flavour.

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How to make Quinoa Upma step by step

1.Measure the quinoa, wash it in water at least twice and soak it in water for at least 15 minutes.

2. Drain the water and keep the quinoa aside. Heat oil in a pan and add the items listed under ‘To temper’, then add onion and sauté for 2 minutes until it becomes translucent.

3. Then add carrots and peas, fry for a minute, then add quinoa. Add salt as required.

4.Fry for a minute, then add water.

5. Bring to a boil, then cover and cook on low flame for at least 15-20 minutes, check after 15 minutes and proceed if needed.

6.Fluff it, the grains will appear transparent with a small tail, which ensures proper cooking. Switch off.

Serve warm or hot.

Expert Tips

• washing – I make sure to wash quinoa at least twice before cooking. It helps remove bitterness and improve the taste. If I have time I usually soak it too.
• cooking flame – I cook quinoa upma on low flame. High heat may burn the bottom and the quinoa will not cook evenly. Try not to rush this step.
• water ratio -I am adding just the right amount, too much water will make it mushy and less water will keep it tough.
• cutting vegetables – I cut the vegetables into small pieces so that they cook evenly. Large pieces may remain raw and spoil the texture.
• rest time Once cooked, leave it for a few minutes before it swells. This helps the quinoa freeze and taste better.

serving and storage

Serve quinoa upma with hot coconut chutney or plain. It tastes good even if you add a little pickle along with it. If you want, you can sprinkle a few drops of ghee on top. Keep leftovers in the refrigerator and use within a day. Reheat with a little water before serving.

general questions and answers

1.Can I skip soaking the quinoa?

Yes, you can skip soaking, but the cooking time may increase slightly. However, washing is important.

2.Why does quinoa taste a little crunchy?

Quinoa always has a mild flavor even after cooking. It is of normal texture and not undercooked.

3.Can I add more vegetables?

Yes, you can add any vegetable like beans, capsicum or corn, it works well with most of the vegetables.

4.Can I make it ahead?

You can make it a few hours in advance and reheat it. However it tastes best when fresh.

5.Is Quinoa Upma good for weight loss?

It’s light and filling, so it helps with portion control. Just avoid adding too much oil.

If you have any further questions about this Quinoa Upma Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

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