Amaranth / quinoa porridge

Servings: 2  |   Prep time: 5 min |   Cooking time: 40 min

Amaranth and quinoa are family members and are referred to as ancient grains, even though they are technically seeds. They are both naturally gluten-free whole foods. Amaranth is a great source of fiber and protein and also contains magnesium and manganese. It is prepared like rice or oats and can be used in sweet or savoury dishes.

This recipe is gluten-free.


  • ½ cup amaranth / quinoa
  • 1 ½ cup water (for cooking)
  • ½ cup unsweetened nut / oat / organic coconut milk

Optional toppings:

  • Cinnamon
  • Nut butter (We love Buttanut)
  • Currants / raisins / 1 chopped-up date
  • Coconut flakes


  1. In a medium pot, allow the water to boil then add the amaranth / quinoa grains.
  2. On low heat, cook the amaranth/ quinoa for about 35 – 40 minutes until the seeds looks like they have ‘popped open’.  Add more water in the cooking process if required.
  3. Serve with nut milk and toppings of choice.

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