Start your morning with gluten-free Amaranth Porridge. Amaranth is a plant protein source that is packed with calcium, iron, and triple the fiber of wheat.
There is a new kid in town and his name is Amaranth! So watch out quinoa it looks like you may have some competition in my kitchen!
Well, I guess I should clarify. HE is a grain that I discovered while shopping at Marshalls, and I don’t know why I’ve never been aware of this little seed, but it’s a nutritional powerhouse!
I love going to Marshalls to browse through their food isle. I find different brands of coffee that I don’t always see in our grocery stores as well as a variety of spices and oils.
A little bag of tiny seeds (smaller than chia, maybe the same size as quinoa) of amaranth caught my eye so I took a closer look, and was intrigued by the suggested way to prepare it; pop it like popcorn, grind it into flour, toast it or cook it like rice.
He came home with me and as soon as I was able, I googled AMARANTH to see what I could learn. Apparently, this guy dates back 8,000 years to ancient Aztec and Incan civilizations. Not a new discovery at all, but I suppose not a very popular grain!
If you are interested in learning more, I found this article, Amaranth, a healthy grain for vegetarian recipes to be full of information and a couple of recipes that looked interesting. The Amaranth Grits recipe caught my eye, and I thought that for my first try at using the grain I would start with something similar.
Porridge seems to be such an old-fashioned name, but I was at a loss for what to call this oatmeal-like breakfast besides yummy or tasty!!
I cooked the amaranth with almond milk and half of a split vanilla bean, which yielded sweet, creamy, nutty flavors. There is a little chewy texture in the porridge, and I topped it with strawberries, walnuts and honey.
Amaranth reheats well too. I put some in a jelly jars to take with me to work, and added some more almond milk to get a creamy texture when I warmed it in the microwave. You can find Amaranth at nutrition stores. I hope Whole Foods carries it because I’m ready to experiment some more!
- 2 cups almond milk, unsweetened
- 1 cup Amaranth
- 1/2 vanilla bean, split (or you can add 1/2 teaspoon of vanilla extract)
- fruit (optional)
- walnuts (optional)
- honey or sweetener of your choice (optional)
In a medium saucepan stir in the almond milk, amaranth and vanilla together. Bring to a boil. Cover and let simmer for 20-25 minutes or until liquid is absorbed. Remove vanilla pod.
Serve with fruit, nuts, honey and additional almond milk if you would like.
I lightly toasted the walnuts in a non-stick pan to bring out the nutty flavor.
Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 12mgCarbohydrates: 46gFiber: 5gSugar: 18gProtein: 7g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.