Amaranth Porridge
Amaranth is one of my favorite grains for porridge. The texture is smooth and creamy when cooked right. The best part? It has no aftertaste as quinoa does.
Amaranth Porridge
serves 2-3
1 cup amaranth
2.5 cups boiling water
dash of cinnamon
pinch of sea salt
pinch of ginger, allspice, cardamom, and ground cloves
5 pitted dates or to taste
Steps
in a small pan, add the amaranth, spices, and dates
cover with the water and bring to a boil.
reduce to a simmer, cover and cook for 25 mins or until all of the liquid is absorbed.
stir occasionally so nothing sticks to the bottom
store leftovers in an airtight container for 3 days and enjoy it cold with some rice or oat milk.