This quinoa and amaranth porridge is creamy, warming, and nourishing. Coconut milk and banana add natural sweetness and richness without needing much added sugar.

Zoomed-in bowl of creamy quinoa and amaranth porridge topped with banana, coconut, and almonds.

If you enjoy having grain-based breakfasts, you'll love this amaranath and quinoa porridge. It is cozy, healthy, and easy to make.

I like to have this porridge for breakfast. Quinoa and amaranth are complete proteins and excellent sources of fiber which helps keep me fuller for longer.

Quinoa, also has a low glycemic index, which helps keep my blood sugar levels steady.

quinoa and amaranth: pseudograins

Quinoa and amaranth are often called grains, but they are actually pseudograins. They cook like grains and are used the same way, but they come from broadleaf plants instead of grasses.

Both are classified as ancient grains, are naturally gluten-free, high in protein, and rich in fiber. Quinoa comes in white, red, and black varieties, while amaranth ranges from light beige to deep reddish brown, depending on the type.

A close-up picture of amaranth seeds in a brown bowl.

ingredients

Coconut milk
Amaranth (rinsed)
Quinoa
Cinnamon
Mashed banana
Optional garnishes: banana slices, shredded coconut, maple syrup, or your favorite toppings.

how to make it

Rinse: Rinse the amaranth and quinoa under cold water until the run-off water is clear. (See the quick tip below).
Combine: In a saucepan or pot, combine rinsed amaranth, quinoa, cinnamon, and coconut milk.
Simmer: Bring to a gentle boil. Reduce heat to low, cover, and simmer about 15-20 minutes, stirring occasionally, until both grains are tender and the mixture thickens. If the porridge becomes too thick before the grains are soft, add a splash of extra coconut milk or water.
Rest: Remove from heat, cover, and let rest 5 minutes to allow extra absorption.
Add banana: Add mashed banana. Stir gently until smooth.
Serve: Fluff with a fork, spoon into bowls and garnish with banana or apple slices, maple syrup, or your favorite toppings.

💡 Quick tip: It is important to completely rinse your amaranth and quinoa, as this helps remove dust, bitterness, and natural compounds like saponins that can affect the taste. Rinse under cold water until it runs clear before cooking.

Collage showing rinsed amaranth in a strainer, and amaranth and quinoa simmering in coconut milk with cinnamon.

A collage showing this recipe cooking in a pot, as well as the served quinoa amaranth porridge.

how do I tell my quinoa amaranth porridge is cooked?

You can tell quinoa and amaranth porridge is done when the grains are tender and most of the liquid has been absorbed. The mixture should be creamy but not soupy, with the quinoa showing little white rings or tails, and the amaranth appearing slightly thickened and translucent.

If it looks too dry, add a splash of milk or water and stir. If it's too runny, let it cook a bit longer on low heat.

serving suggestions

Top your quinoa and amaranth porridge with sliced banana and a drizzle of maple syrup.

You can also enjoy it with other toppings (see topping ideas below).

Quinoa amaranth porridge in a bowl, garnished with banana slices and some almonds.

topping ideas for amaranth porridge

Fruit slices - everything from apple slices, dates, extra banana slices and so on. Just use your favorite fruit!
Nuts - almonds, cashews, walnuts; feel free to use your favorite nuts.
Maple syrup or honey.
Chocolate chips.
Sunflower or pumpkin seeds.
Shredded coconut.
Cashew or almond butter.

storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of liquid to loosen. Avoid freezing, as the texture may degrade.

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Bird’s-eye view of quinoa amaranth porridge with banana, almonds, and coconut flakes.

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