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

1. in a small pan, add the amaranth, spices, and dates

2. cover with the water and bring to a boil.

3. reduce to a simmer, cover and cook for 25 mins or until all of the liquid is absorbed.

4. stir occasionally so nothing sticks to the bottom

5. store leftovers in an airtight container for 3 days and enjoy it cold with some rice or oat milk.