Enjoy this Peruvian Quinoa Porridge with Amaranth on a cold winter morning. Keep it simple or add whatever you want to it. Seasonal fruits are always a winner, but so are berries or pomegranate seeds for those days where you’re feeling a little lazier.
In the dead of winter, I always look forward to cozying up in the morning with a hot bowl of porridge. There’s something special about sitting in the warmth, looking out at the cold buildings and frosted roofs. It makes me thankful for my home and family.
These days, cozying up doesn’t actually mean sleeping in and lounging around in my PJs anymore. With Milo, our 5-week old baby, the days of sleeping in (or in general) are long past. But the new sense of “cozying up” means that I eat my breakfast with one hand, while holding a breastfeeding baby in the other hand. It’s definitely a new way of eating breakfast for me, but the little ball of warmth in my lap makes makes a cold winter morning seem distant. Plus it means we’re both eating breakfast!
Everyone warned us about the lack of sleep with a newborn and they were not wrong. For the past five weeks, I haven’t slept more than 2 hours at a time. Apparently, a baby starts out with a stomach the size of a marble, so everything in there digests really quickly and needs to be replenished immediately. If not, we end up with a roaring baby like so (makes for a good picture in the right context!)…
The lack of sleep I’m getting means that a healthy start and kick of energy in the morning is very important. This Peruvian Quinoa Porridge with Amaranth does the trick! I feel full from the quinoa and amaranth, and the nuts and fruit give it some additional texture and flavor. The beauty of this dish is the flexibility to keep it simple or do whatever you want. Seasonal fruits are always a winner, but so are berries or peeled pomegranates for those days where you’re feeling a little lazier.
And from my experience, this Peruvian Quinoa Porridge also goes very well with a mug of coffee on the side :)
- ½ cup (95 grams) amaranth, rinsed
- ½ cup (85 grams) black quinoa, rinsed
- 2 cups (480 milliliters) water
- ½ cup (120 milliliters) almond milk
- 2 tablespoons honey
- almond milk, for topping
- honey, for topping
- pomegranate seeds, for topping
- pistachio kernels, for topping
- In a small saucepan, add the amaranth, black quinoa and water. Bring to a boil, then turn down the heat to low. Simmer, stirring occasionally, uncovered for 20-25 minutes, until most of the water has been absorbed.
- Stir in the almond milk and honey. Continue to simmer, stirring occasionally, until the porridge is creamy and the grains are cooked through, about 5-10 minutes. Remove from heat and allow to sit for 5 minutes. The porridge will thicken slightly as it cools.
- Serve in a bowl, and top with almond milk, honey, pomegranate seeds and pistachio kernels.