Wow – this is so creamy and surprisingly tasty! I used full fat coconut milk instead of the recommended almond milk. Thanks for reading, enjoy!
Amaranth and Quinoa Porridge – adapted from Choosing Raw
- 1/2 cup dry quinoa, rinsed well
- 1/2 cup dry amaranth
- 2 cups water
- Pinch salt
- 2 cups
- 2 cups coconut milk (*My can was just under 2 cups, so I made up the difference with water*), or your milk of choice
- 2 TBSP coconut sugar or sweetener of choice
Combine water, salt, and grains in a medium pot and bring to a boil. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender. At this point, you can use the grains in any way you’d like, or move straight into the porridge.
To make the porridge, combine the milk and sweetener in a medium pot and add the cooked grains. Simmer over low heat for a few minutes, or until most of the milk is absorbed a bit.
Divide the porridge into four bowls or glass jars. Top with fruit, nuts or anything else you like!