Q. and A.: Quinoa and Amaranth Porridge

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Quinoa and Amaranth Porridge with Coconut and Pecans
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Quinoa
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Amaranth
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Combine quinoa and amaranth in a pot with water and bring to a boil.

Text, photos and food cooked by Michal Martinek

Dec 21, 2014

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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.

O

Serves 2
½ cup quinoa, washed
½ cup amaranth
2 cups water
½ cup milk (dairy, plant or nut)
1 tablespoon honey, or other sweetener
Handful of nuts

1

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.

2

Remove from heat, add milk and mix well. Place in a bowl, top with nuts and drizzle with honey.

Tip

Try a savory version: Omit nuts and honey and stir in 1 tablespoon miso, 1 tablespoon chopped fresh parsley, 1 teaspoon sesame oil and 1 teaspoon of sesame seeds. Finish with your favorite hot sauce.