Amaranth and quinoa are two seeds that were once considered sacred by the Aztecs and Incas. They were used in ceremonial rituals before their cultivation were forbidden by Spanish colonizers. Certainly these are powerful foods: armed with more calcium than milk and high in protein, fiber and other minerals, and feared by the Spanish. 😉
Then there are chia seeds, which I routinely add to my oatmeal and overnight oats, that are packed with healthy omega-3s and fiber.
I have been trying to incorporate more of these “high-yield” superfoods into my meals. What better time to start your day with a breakfast filled with these seeds. While eating quinoa for breakfast is not new to me, I was interested in combining all of these ancient Latin American seeds into a tasty breakfast.
Initially spotted in Radiant Health, Inner Wealth (also posted here), I modified Tess’ recipe to include chia seeds and therefore also changed the fluid volume. With both currants and raisins, you don’t need to use much agave nectar (or maple syrup), so certainly add to taste. The Indian flavours of cinnamon and cardamom worked well with the sweetness from the agave and raisins. The porridge had more substance, slightly more body from the pebbly grains which was a nice change from my smooth oatmeal.
Indian-Spiced Superseed Porridge
1/4 cup dry amaranth
1/4 cup dry quinoa, washed well and drained
1 tablespoon chia seeds
1-1/4 cups water
5 whole cardamom pods (preferably green)
1/8 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup nondairy milk
1 teaspoon agave nectar (or pure maple syrup)
2 tablespoons raisins and/or currants
1. In a small pan, bring the amaranth, quinoa, water, cardamom, ginger, cinnamon, and vanilla to a boil over high heat, stirring well.
2. Reduce heat to low and simmer for about 15-20 minutes, or until the grains are tender and the liquid is absorbed.
3. Remove the cardamom pods and add the remaining ingredients. Stir well and serve.