Quinoa Upma is a healthy quick dish with simple steps and it is good option when you want something light yet filling. You can make it easily for busy mornings. It has mild spice taste and it feels very comforting to eat. This recipe is good for adults and kids also and you can have it any time of the day.

It has a good source of protein and fibre, so it keeps you full for 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 choice when you want something simple and nutritious.

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About Quinoa Upma

Quinoa Upma is prepared similar to regular rava upma but quinoa replaces rava here. The cooking method is almost same but the texture is little different. It turns soft and fluffy when it is cooked properly. It absorbs all the tempering flavors very nicely in this recipe. This recipe does not need much planning or any special ingredients.

This recipe has mild and balanced taste. You can include it often in your meal rotation. This recipe feels little different but still familiar in taste. You can make it for breakfast or even for dinner also. Once you get used to quinoa cooking, this recipe becomes very regular at home.

You can just add beans, capsicum or even a handful of peanuts if you like. Some people like to add grated coconut at the end also. Lemon juice can be added for slight tangy taste. When you see small tail in quinoa, it means it has cooked properly. Cooking in low flame helps to get good texture always.

Quinoa is pronouced as 'keenwah' a super healthy grain which has a crunchy chewy texture which  I loved the most.I usually make this quinoa upma on weekdays when I want quick breakfast. Sometimes I pack it for lunch also as it stays good for few hours.

Quinoa Upma Ingredients

• Quinoa - I have used this as the main base for the upma. It gives good protein and keeps you full longer. You can replace with millets also if you like.
• Onion - I have used chopped onion for sweetness and flavor. It balances the mild taste of quinoa. You can skip if you dont like onion.
• Carrot - I added carrot for color and slight crunch. It also adds little sweetness. You can use beans instead.
• Green peas - I used peas for soft texture and freshness. This goes well with quinoa. You can also use frozen peas.
• Green chilli - I use for mild spice in the upma. You can reduce or increase as per taste. Pepper can be used instead.
• Mustard seeds - I have used this for tempering. It gives light crunch and aroma. You can use cumin also.
• Urad dal - This adds crispness to the tempering. It gives nice bite while eating. Chana dal can be used instead.
• Curry leaves - I used curry leaves for flavor. It gives that typical South Indian taste. Fresh is always better.
• Oil - I used regular cooking oil for tempering, it helps in cooking and flavor. 

Similar Recipes

• Bread Upma
• Pori Upma
• Tomato Quinoa
• How to cook quinoa
• Millet upma

How to make Quinoa Upma Step by Step

1.Measure quinoa, rinse it in water at least twice then soak in water for at least 15 minutes.

2.Drain water and set the quinoa aside. Heat oil in a pan add the item listed under 'to temper', then add onion and saute for 2 minutes until it becomes transparent.

3.Then add carrot and peas, saute for a minute then add quinoa. Add required salt.

4.Saute for a minute, then add water.

5.Let it come to a boil, then cook covered for at least 15-20 minutes in lowest flame, Check after 15 minutes then proceed further if needed.

6.Fluff it up, the grain will be seen transparent with a tiny tail, that ensure proper cooking. Switch off.

Serve hot or warm.

Expert Tips

• Washing - I make sure to wash quinoa at least twice before cooking. It helps to remove bitterness and improves taste. I usually soak it also if I have time.
• Cooking flame - I cook the quinoa upma in low flame. High flame may burn the bottom and quinoa may not cook evenly. Try not to hurry this step.
• Water ratio -I just add correct amount of , too much water will make it mushy and less water will keep it hard.
• Vegetable cutting - I cut vegetables small so that they cook evenly. Big pieces may remain uncooked and spoil texture.
• Resting time - Once cooked, let it rest for few minutes before fluffing. This helps quinoa settle and taste better.

Serving and Storage

Serve quinoa upma hot with coconut chutney or plain. It also tastes good with a little pickle on side. You can drizzle few drops of ghee on top if you like. Store leftover in fridge and use within a day. Reheat with little water before serving.

FAQS

1.Can I skip soaking quinoa?

Yes you can skip soaking, but cooking time may increase little. Washing is must though.

2.Why quinoa feels little crunchy?

Quinoa always has slight bite even after cooking. It is normal texture and not undercooked.

3.Can I add more vegetables?

Yes you can add any veggies like beans, capsicum or corn, works well with most vegetables.

4.Can I make this ahead?

You can make it few hours before and reheat. It tastes best when fresh though.

5.Is quinoa upma good for weight loss?

It is light and filling, so it helps in portion control. Just avoid adding too much oil.

If you have any more questions about this Quinoa Upma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Quinoa Upma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.

I make this Pori Upma mostly on weekdays when everything feels rushed but you still want to put something warm on the plate. The texture is soft but still has a little crunch from peanuts and carrots which makes it more enjoyable. It is different from regular upma since it is much lighter and doesn't feel heavy at all. 

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About Pori Upma

Pori Upma, also called puffed rice upma, is a light South Indian dish made using pori that is softened slightly with water and then mixed with a simple tempering. The base flavor comes from onion, peanuts and spices, the pori becomes soft in just few seconds. The dish stays mild yet has a comforting taste.

You can make it spicy like masala pori, but this upma version stays very gentle in taste and suits small kids also. This recipe turns out soft and fluffy only, mainly because puffed rice absorbs water and flavors so quick. You can add grated carrot, tomato or even some tiny veggies to make it look more colorful also.

You can even squeeze little lemon juice or add a small piece of tomato if you want that slight tangy feel coming through. Peanut gives a nice crunch, and sometimes I add few cashews also when I want some extra flavor going on. If you like more spicy version, just add green chillies instead of the dry red ones, this comes out quite nice.

I usually make this on busy mornings or those evenings when I really don't feel like eating any heavy snacks. Just quick toss and done, that's why I keep doing this often only. This is one of those after-school kind of snacks that many homes still make, mainly because it gets done in just few minutes.

Pori Upma Ingredients

• Pori / Puffed Rice - I have used this as the main base and it turns soft quickly when rinsed. It gives the light fluffy texture for the whole upma. You can use any fresh pori available.
• Carrot - I have used grated carrot to add light sweetness and small crunch. It is for color also, and you can use beetroot or capsicum if you want some change.
• Onion - I used finely chopped as it gives mild flavor when sautéed. It also helps balance the softness of the pori. You can add shallots also.
• Raw peanuts - I have used peanuts mainly for crunch and extra flavor. It gives nice bite in between. You can use cashews also if you like.
• Turmeric powder - I added a pinch to give color and mild earthy taste. It is optional but gives nice look.
• Coconut oil - I have used coconut oil for tempering, it gives very homely aroma. You can use any cooking oil also.
• Mustard seeds - I used this for tempering and it gives a small pop and flavor. You can skip if you don't prefer.
• Urad dal - I have used this for bite and texture. It adds tiny crunch when fried. You can add chana dal also.
• Red chillies - This is for mild heat and aroma. You can replace with green chilli if you want stronger spice.
• Hing - I added a pinch as it brings a nice flavor and helps digestion. You can skip but it tastes nicer with it.

Similar Recipes

• Rava upma
• Wheat rava upma
• Idli upma
• Bread upma
• Poha upma

How to make Pori Upma Step by Step

1.In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp. Then add onion saute till transparent then add carrot,turmeric powder.

2. Saute for 2-3 minutes. Meanwhile take pori in a strainer.

3.Rinse it once, squeeze excess water and add it to the pan. Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.

Serve hot / warm!

Expert Tips

• Rinse the pori gently - Make sure to rinse the pori just once and squeeze it lightly. I usually rinse in a strainer so it doesn't turn mushy.
• Don't overcook veggies - Try not to overcook the carrot or onion because the upma tastes better when veggies have little crunch still.
• Adjust spice easily - You can add green chilli for more spice or skip red chilli for kids. This can be modified in many ways.
• Use fresh pori - I have used fresh crisp pori as it softens well. Old pori becomes too chewy after rinsing.
• Add lemon for tang - You can add few drops of lemon juice in the end for mild tangy flavor. I do this sometimes when I want fresh taste.

Serving and Storage

Serve them hot with a cup of tea or as a simple evening snack. This goes well with some chutney also but most time we eat it plain only. You can store leftover pori upma in fridge for few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to bring back the softness. Don't add water again.

FAQS

1.Can I add tomato?

Yes you can add a small tomato for slight tangy taste. It mixes well with pori.

2.Can I skip peanuts?

Yes you can skip peanuts or add cashews instead. Both works fine.

3.Does the pori need soaking?

You can soak for 2 minutes or just rinse once. Both gives slightly different texture.

4.Can I use masala pori instead?

You can but the final upma will be slightly spicy. The plain pori gives more mild taste.

5.Does this increase in volume after cooking?

Not much, pori stays almost same size, so this quantity serves one or two only.

If you have any more questions about this Pori Upma do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pori Upma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Pori Upma Recipe appeared first on Sharmis Passions.