Easy, nutritious, and delicious porridge made with the ancient grain amaranth. It is high in protein and fiber and naturally gluten-free.
My husband thinks that I am nutty, but despite the summer heat, I still find immense satisfaction in a steaming bowl of soup for lunch. Feel free to agree with him, I certainly have plenty of days when only popsicles and salads will suffice. But a hot meal, no matter how hot the day, typically satisfies me more than any cold dish can.
The same holds true for breakfast.
I have not been keen on eggs for breakfast lately, but I have been eating many a bowl of porridge to power my mornings. Oatmeal is always a top pick, but I decided to go extra-creamy today with a bowl of amaranth porridge.
I love amaranth more every time I eat it. A cousin to quinoa, the tiny grain is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins.
It is also high in protein and abundant in lysine, an essential amino acid missing from most grains. Further, unlike many other grains, amaranth is a rich source of essential fatty acids, including the heart-healthy oleic acid normally associated with olive oil. Amaranth is particularly beneficial for those following a vegetarian or vegan diet, thanks to its high levels of iron.
A pretty great start to the day, yes?
I gave today’s bowl a summery spin with some coconut milk, strawberries and fresh mint from the garden.
Oh. My. Goodness. Heavenly. I am already planning repeat bowls for tomorrow and beyond.