Q. and A.: Quinoa and Amaranth Porridge
Quinoa and Amaranth Porridge
Quinoa and amaranth are superstar grains with an ancient pedigree. Sacred to the Incas (quinoa) and worshipped by the Aztecs (amaranth), both are complete proteins, rich in fiber, magnesium and iron, and gluten-free. They also cook relatively quickly, which makes them an ideal pantry staple. Make sure to thoroughly wash quinoa before boiling it to remove its bitter, protective saponin coating. First measure the quantity needed, then wash quickly in a strainer under running water.
This recipe is more of a blueprint and infinitely flexible: Combine 1 part grains to 2 parts water and boil. Then add your favorite dairy or non-dairy milk and sweetener and top with nuts and/or dried fruit. It is a nourishing porridge with a nutty flavor and crunchy texture—a healthy breakfast option.
- Serves 2
- ½ cup quinoa, rinsed
- ½ cup amaranth
- 2 cups water
- ½ cup milk (dairy, plant or nut)
- 1 tablespoon honey, or other sweetener
- Handful of nuts
- Berries, partially smashed
- Shredded coconut
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- Sesame seeds
- Fried egg
- Combine quinoa and amaranth in a pot, add water, and bring to a boil over medium heat. Reduce heat, cover and simmer until water is absorbed, about 15 minutes.
- Remove from heat, add milk and mix well.
- For a sweet version: Place in a bowl, top with nuts, berries, coconut and drizzle with honey.
- For a savory version: Place in a bowl, stir in miso paste, sesame oil and sprinkle with sesame seeds. Top with egg.