Winter Porridge
The formula for the basic porridge is easy, and you can prepare it in advance for speedy breakfasts throughout the week. I like to add the cinnamon and ginger and then top with a swirl of maple syrup, but a variety of other options are included below.

Yields 4 servings (or 3 hearty servings)


Ingredients

  • 2 cups milk of choice (I really like Silk’s almond/coconut milk blend)
  • 1 1/2 cups water
  • 1/3 cup (69 grams) dry amaranth seeds
  • 1/3 cup (60 grams) dry quinoa, rinsed and drained*
  • 1/3 cup (56 grams) dry polenta (or coarse grits)
  • 1/4 teaspoon kosher salt
  • Optional spices: 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger
  • Options for serving: additional milk, maple syrup (or sweetener of choice), chopped banana, raisins, berries, nuts, seeds, shredded coconut, etc.

Instructions

  1. Place the milk and water in a medium pot or saucepan, and then stir in the amaranth, rinsed quinoa, polenta, salt, and optional spices. Bring to a boil, and then reduce the heat to low and simmer, uncovered, for 15-18 minutes, or until the grains are tender and the mixture has reached the consistency of cream of wheat—creamy but not too soupy. Stir occasionally while cooking, scraping the bottom of the pot to avoid sticking. Stir more frequently towards the end as the mixture thickens.
  2. Remove from the heat, and either serve immediately or portion into individual servings, and then cool, cover, and refrigerate for future breakfasts. To serve, drizzle with maple syrup and/or any other toppings of choice. When reheating, loosen with extra milk, stirring as the porridge warms to incorporate the milk and make creamy again.

Notes

  • *Even when a package of quinoa indicates that it has been pre-rinsed, I recommend rinsing again to eliminate any chance of a bitter taste.

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