Recipe of the Week – Warm Ancient Grain Porridge


By Marti Wolfson

This warm gluten free cereal has the texture of oatmeal but much more nutritional punch from all the minerals and higher protein content found in quinoa, millet and amaranth, what I like to call “The Three Amigos”. You can add your favorite nuts and fruit to make this a complete breakfast. Serves 3


1/3 cup quinoa 1.5 cup water
1.5 cup non-dairy milk, like almond or coconut ½ teaspoon sea salt 1/3 cup amaranth 1/3 cup millet 3/4 Tablespoon maple syrup ¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ cup raisins or currants
¼ cup slivered almond or toasted walnuts Optional: fresh berries

Rinse the quinoa with cold water in a fine mesh strainer and drain. Put the water, milk and salt in a pot and bring to a boil. Stir in the quinoa, millet and amaranth, turn down the heat to medium low, cover the pot, and simmer gently, for about 25 minutes. Stir the grain in the pot. The cereal is done when the grain is soft and has the consistency of oatmeal. If more liquid is needed, add more milk and continue to simmer another 5 minutes. Remove from the heat and stir in the maple syrup, cinnamon, vanilla and currants.

Transfer to bowls and serve warm or cold with toasted nuts and fresh berries.

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Enjoy the rest of your weekend.

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