Uncooked Amaranth
A while ago, I made Ashley’s popped amaranth cereal for breakfast– definitely a fun and yummy treat! BUT, I was curious to try cooked amaranth. Naturally, I turned to the blog world, where I found a few great recipes for Amaranth Porridge, from Naturally Ella and My New Roots.
Blueberry-Lemon Amaranth Porridge
I was fascinated to learn more about this lovely “grain”, which (like quinoa) is actually a seed! Amaranth is high in both protein and calcium, which makes it a “super food”, to be sure. For more information, be sure to read Sarah’s post.
The Amaranth plant is gorgeous! It’s tiny, concentrated flowers can range from purple or red, to green or gold. I was ecstatic to find a vendor selling fresh amaranth at the City Market last week, and brought it home for a little photo shoot. Unfortunately, it wilted quickly…
Fresh Amaranth
But anyways, back to my porridge…
I decided to use my favorite light and fresh flavor combination: blueberry and lemon. I loosely followed Erin’s recipe, but I omitted the cream and added a scoop of yogurt on top.
Light and Fresh: Lemon and Blueberries
Blueberry Lemon Amaranth Porridge
Serves 2
Ingredients
- 1/2 cup amaranth, uncooked
- 1/2 cup water
- 1/2 cup milk
- 1 cup blueberries, frozen or fresh
- 2 teaspoons maple syrup
- Zest and juice of 1 lemon
- pinch of salt
- Greek yogurt (optional)
MethodSoak Amaranth over night (if possible.)Drain and rinse amaranth. Combine with milk, water and pinch of salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth.In a separate pot add blueberries, maple syrup, and lemon zest and juice. Heat over low until blueberries are heated through.Serve by pouring blueberry liquid in the bottom, followed by amaranth, then top with blueberries and yogurt.
Breakfast is served!
Once again, I have discovered a fun alternative to my typical breakfast. While similar to oatmeal, amaranth porridge has its own unique taste and texture. I really enjoyed the yogurt, which added a nice creaminess. Next time, I will make this with coconut milk to see how it affects the taste and texture.
Enjoy!
-L
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