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

Course Breakfast, brunch
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 294kcal
Author Kate Hahnel

Ingredients

  • 500 ml coconut milk
  • 1 cup amaranth - or 50 grams
  • ½ cup quinoa - or 100 grams
  • ½ teaspoon cinnamon
  • 1 mashed banana

To garnish (optional)

  • extra banana slices
  • maple syrup

Instructions

  • Start by rinsing the amaranth and quinoa under cold water using a fine mesh sieve. Drain well.
  • Add amaranth, quinoa, coconut milk and cinnamon to a saucepan.
  • Bring to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until both grains are tender and the mixture thickens.
  • Remove from heat, cover, and let rest 5 minutes to allow extra absorption.
  • Stir in mashed banana. Mix until well combined and creamy.
  • Fluff using a fork, spoon into bowls, and garnish with banana slices, maple syrup, or your favorite toppings.

Notes

  • 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.
  • Use more or less coconut milk, depending on how thick you like your porridge.

Nutrition

Calories: 294kcal | Carbohydrates: 55g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 551mg | Fiber: 6g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 3mg