Amaranth Porridge with Macerated Strawberries

This amaranth porridge is a beautiful breakfast that highlights the nutty flavours of amaranth. The pseudograin is paired with macerated strawberries or in other words, strawberries that have been soaked in balsamic vinegar and sugar. The strawberries add sweetness to the porridge which is perfectly balanced by the tangy coconut yoghurt. Personally, I also like to add a drizzle of maple syrup on top, but feel free to skip that if you find that the porridge is sweet enough as is.

I count myself lucky that my mum always used lots of different seeds and grains in her cooking. I regularly ate amaranth, quinoa, millet etc. ever since I was a child, way before they became popular as “health foods”. However, amaranth may be completely new to you so here’s a brief introduction:

Amaranth are the seeds of the amaranth plant which has been cultivated for more than 8000 years (!). The seeds have been a staple for many Indigenous people in North and Central America. Amaranth is gluten-free and high in manganese and iron which are important minerals for brain health and the production of haemoglobin, respectively.

If you’re looking for more delicious breakfasts, make sure to check out these recipes:

• Overnight Oats
• Milchreis – Swiss Rice Pudding
• Simple Porridge with Blueberries

I hope you enjoy this amaranth porridge. Please let me know how you go in the comments and don’t forget to tag @nothangryanymore in your creations on Instagram. Seeing your cooking makes my day!

Annick

Amaranth Porridge with Macerated Strawberries

Annick

A beautiful breakfast celebrating an ancient seed. So delicious and easy to make.

5 from 2 votes

(Click on the stars to vote!)

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine modern

Servings 2 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Macerated Strawberries

• 250 g fresh strawberries
• 1 tbsp caster sugar
• 1/2 tbsp balsamic vinegar

Amaranth Porridge

• 100 g amaranth
• 250 g soy milk
• 125 g water
• 1/4 tsp ground cinnamon
• 1/4 tsp vanilla bean paste

To serve

• 2 tbsp coconut yoghurt
• 2 tsp maple syrup optional

Instructions

 

Macerated Strawberries

• Wash the strawberries and remove the green tops. Slice the strawberries into thin slices (2-3mm thick).
• Add the sliced strawberries, caster sugar and balsamic vinegar into a bowl and mix until combined. Let the strawberries macerate until the amaranth porridge is cooked.

Amaranth porridge

• Combine the amaranth, soy milk, water, ground cinnamon and vanilla bean paste in a saucepan.
• Bring the mixture to the boil and simmer the amaranth for 22-25 minutes. Stir regularly to ensure that the seeds don't stick to the bottom of the pan.

Assembly

• Divide the amaranth porridge into serving bowls and top it with the macerated strawberries. Make sure to add some of the macerating liquid too – it's delicious.
• To finish, serve the porridge with a tablespoon of coconut yoghurt and a drizzle of maple syrup. Enjoy!

Keyword amaranth, balsamico, cinnamon, strawberry, vanilla

Nutrition Facts

Amaranth Porridge with Macerated Strawberries

Amount Per Serving (400 g)

Calories 323 Calories from Fat 70

% Daily Value*

Fat 7.8g12%

Saturated Fat 2.9g18%

Trans Fat 0g

Polyunsaturated Fat 2.7g

Monounsaturated Fat 1.3g

Cholesterol 0mg0%

Sodium 60mg3%

Potassium 620mg18%

Carbohydrates 54.4g18%

Fiber 7.4g31%

Sugar 16.5g18%

Protein 12g24%

Vitamin A 77.5IU2%

Vitamin C 76mg92%

Calcium 267mg27%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Share your creation with us on Instagram @nothangryanymore

FAQ