Looking for a healthy and delicious breakfast option? Try making amaranth quinoa porridge! This warm and comforting dish is packed with nutrients and can be customized to your liking. Follow these five easy steps to whip up a bowl of this tasty porridge in no time.
What are Amaranth and Quinoa?
The short answer is both are classified as pseudocereals. A pseudocereal is a sustenance or cereal that is not a member of the grass family, though it is commonly referred to as a grain. Both are seeds, but their texture and nutritional worth make them work like grains in cooking and baking.
It was first cultivated in South America around 5000 or 8000 depending on which book you are reading.
Ingredients:
85g quinoa.
70g amaranth.
460ml water.
115ml unsweetened soy milk.
1/2 tsp vanilla paste.
15g almond butter.
30ml pure maple syrup.
10g raw pumpkin seeds.
10g pomegranate seeds or blueberries
Directions
Combine quinoa, amaranth, and water.
Bring to a boil over medium-high heat.
Reduce heat and simmer the grains, stirring occasionally, for 20 minutes. Stir in milk and maple syrup.
Simmer for 6-7 minutes. Remove from the heat and stir in vanilla and almond butter.
Allow the mixture to stand for 5 minutes.
Divide the porridge between two bowls.
Top with pumpkin seeds and pomegranate seeds or as I’ve done you can top it with blueberries and chocolate
Some nutrition facts:
- Calories: 474
- Total fat: 13.3 g
- Total carbohydrates: 73.2g
- Dietary fibre: 8.9 g
- Total sugars: 10 g
- Protein: 17.8 g
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