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.