The Weekly Ringer

The University of Mary Washington Student Newspaper

All spiced up: amaranth porridge

2 min read

By Danielle Rosenberg

Observing Breakfast:

Breakfast is the one meal per day for which I really go out of my way.
I’ll sacrifice punctuality, hygiene, anything for that ever-important cup of freshly-pressed coffee and something to stifle my impatient stomach.

Some people think pancakes, bacon, and other American breakfast staples, but I really feel like the two most important things every breakfast needs are a good dose of fiber (to make you feel full without weighing you down) and a bit of protein. Keeping that in mind, this morning’s breakfast is particularly perfect.

Amaranth is a seed which has the same texture as a grain (it’s a lot like quinoa—and if you don’t know quinoa, give me time and I’ll slip some in).

It’s a really great source of protein and can be flavored in any which way, substituted for grains in recipes, and works great as a breakfast food.

This recipe is based upon one from Louisa Shafia’s cookbook Lucid Food. I highly recommend it to anyone looking for a really beautiful book with creative, healthy recipes.

Amaranth Porridge
¼ Cup Amaranth Grains
¾ Cup Water
Optional Additives:
Milk (I use coconut milk)
Agave Nectar
Dried fruits (or fresh fruits)
Flax Seed

To cook amaranth, place the grains and the water in a pot and bring to a boil over high heat, stirring.
Alternatively, in order to reduce cooking time and conserve energy, I recommend soaking the grains overnight in half a cup of water and then using only that water in the morning when cooking.

After the water has come to a boil, reduce the heat and simmer for 20 minutes, or until the porridge has thickened (if pre-soaked, it requires only 12 minutes).

Then just serve it in a bowl with however much milk, agave nectar (molasses or honey would also taste great), and other toppings you’d like. Adding flax seed adds some extra fiber to the meal, which will make it more filling.
I buy golden flax seeds whole and just grind them in my coffee grinder when I want to use them—if they’re whole your stomach can’t digest them and you don’t get the fiber they provide.

Serve with a strong cup of coffee and “Helicopter” from Deerhunter’s newest album for a smoother start to your morning.