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    Home / Collections / Breakfast for a Crowd / Peruvian Quinoa Porridge with Amaranth (Vegan, GF)

    Feb 18, 2016 · Last Updated: Oct 2, 2021

    Peruvian Quinoa Porridge with Amaranth (Vegan, GF)

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    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.

    Peruvian Quinoa Porridge with Amaranth | The Worktop

    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.

    Cozy up with this Peruvian Amaranth and Quinoa Porridge

    Peruvian Quinoa Porridge with Amaranth | The Worktop

    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!

    Stay full with Amaranth and Quinoa supergrains in this porridge

    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!)...

    Milo- Roaring

    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!

    Top this porridge with your favorite fruits and nuts

    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.

    Peruvian Quinoa Porridge with Amaranth | The Worktop

    And from my experience, this Peruvian Quinoa Porridge also goes very well with a mug of coffee on the side :)

    Peruvian Porridge with Quinoa and Amaranth | The Worktop

    Peruvian Quinoa Porridge with Amaranth (Vegan, GF)

    4.80 from 5 votes
    Print Recipe Save RecipeSaved!
    Serves: 2
    Prep: 2 mins
    Cook: 30 mins
    Total: 32 mins
    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.

    Ingredients

    • ½ cup amaranth (95 grams) - rinsed
    • ½ cup black quinoa (85 grams) - rinsed
    • 2 cups water (470 milliliters)
    • ½ cup almond milk (120 milliliters)
    • 2 tablespoons maple syrup (or honey, if not vegan)
    • almond milk - for topping
    • maple syrup (or honey, if not vegan) - for topping
    • pomegranate seeds - for topping
    • pistachio kernels - for topping

    Instructions

    • 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 maple syrup. 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, maple syrup, pomegranate seeds and pistachio kernels.

    Notes

    Adapted from the Eat Hackney Cookbook. The Eat Hackney Cookbook raises funds for North London Action for the Homeless and the Hackney Migrant Centre.
    Author: The Worktop
    Cal : 408kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

     

    « Sweetheart Ice Cream Breakfast Parfait with Häagen-Dazs
    Product Review and Giveaway: Bonavita Immersion Dripper and Variable Temperature Gooseneck Kettle »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for a Crowd, Collections, Cooking Style, Dairy Free, Gluten Free, Kid Friendly, Lifestyle, No Egg, Oats and Grains, Quick and Easy Breakfast Ideas, Quick and Easy Brunches, Seasonal, Stove Top, Vegan, Vegetarian, Winter Breakfast RecipesTags: almond milk, fruits, nuts, porridge, quinoa

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Teresa says

      October 12, 2021 at 7:10 am

      5 stars
      I never thought to use quinoa instead of rice for porridge. It taste good l l love it but l prefer salty

      Reply
    2. Heidi says

      May 17, 2018 at 4:27 am

      4 stars
      Hi, This recipe looks delish. Just a side note, you have listed honey as an ingredient which is not vegan. Perhaps suggest Agave or Rice Malt Syrup as an alternative.

      Reply
      • Tina Jui says

        May 17, 2018 at 9:19 am

        Hi Heidi, Thank you! You are 100% correct, and I've updated the recipe to use maple syrup. I really appreciate the note. Hope you enjoy the recipe.

        Reply
    3. Spanish HomeMade says

      March 30, 2016 at 10:53 am

      Never thought of iing porridge with quinoa... but this one looks delicious! Would you reccomend it for breakfast, lunch or dinner more?
      I think we´ll try today for dinner after the paella catering that we have in Sussex.. :)

      Thanks a lot!

      Reply
      • Jinnie says

        August 31, 2017 at 8:51 pm

        5 stars
        For breakfast, definitely! And its really yummy! :D

        BTW, I prefer salty to sweet so I would recommend adding salt to taste to the porridge and then just drizzling with honey - up to everybody's personal preferences, though!
        And apparently its better to not cook honey so stir it in once you turn off the heat. Keep more enzymes in :)

        Reply
    4. Catherine says

      February 24, 2016 at 12:44 pm

      Dear Tina, Congratulations on your little bundle of joy...what a sweetheart!! This Peruvian porridge looks wonderful...a delicious way to stay healthy and energized. xoxo, Catherine

      Reply
      • Tina Jui says

        March 01, 2016 at 4:16 pm

        Thank you, Catherine. I definitely need the energy boost these days.. :)

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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