Amaranth is one of the superfoods that's really gaining interest in 2015 and for good reason! Amaranth is a beautiful flowering plant; in fact, it derives its name from the Greek for "never-fading flower." Along with buckwheat and quinoa, amaranth is one of the few plant sources to offer a complete set of amino acids (including lysine, an amino acid missing in many other grains), making it a rare plant source of complete protein. It's naturally gluten-free and a good source of protein (around 26 grams per cup), fiber (about 6 grams per cup), iron and calcium.

One of my favorite healthy amaranth recipes is a bowl of Divine Breakfast Porridge. Think of it as a grown-up version of Cream of Wheat. This protein-rich breakfast will give you a boost of energy and a little bit of healthy comfort in the way of honey and nuts. If you want to save time in the morning, amaranth can be made in a big batch several days ahead and kept in the fridge. Just add a little extra water and reheat.

Amaranth Breakfast Porridge

Serves 2-4

Ingredients

  • 1 cup amaranth
  • 2 cups water

Toppings

  • 1/8 cup coconut milk
  • 1 tablespoon ghee
  • 1 teaspoon cinnamon
  • 1 teaspoon lucuma powder
  • 5-6 pecans
  • 2 tablespoons honey
  • chopped fruit of your choice

Preparation

1. In a medium size saucepan, combine the amaranth and the water. Cover the pan and bring the mixture to a boil, stirring occasionally with a silicon spatula. Using the spatula, push any seeds clinging to the side of the pot into the liquid. Reduce the heat to low and allow to simmer, covered, until the liquid is absorbed for 20 minutes. Remove the pan from the heat source and let it stand, covered, 5 to 10 minutes.

2. Divide amaranth among bowls and top with your favorite accompaniments.

Photo Credit: Stocksy


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