Post-Kid Kitchen: High-Protein Porridge

One thing I genuinely enjoyed about making the transition to gluten-free was cooking with grains I'd never tried before. Enter amaranth.

Amaranth is commonly referred to as a grain (and can be found with the grains in the bulk section of your local health food store or Whole Foods), but it's actually the seed of the amaranthus.

This "pseudograin" is a powerhouse of nutrition. It's high in protein, gluten-free, and contains lysine, an essential amino acid that can be tough to come by in plant sources. Cooked amaranth is delicious on its own, with a texture similar to grits. But my favorite way to eat it is in this multigrain hot cereal.

High-Protein Porridge

(from Cathe Olson)

Serves 4

1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup ground flaxseed
1 tsp ground cinnamon or cardamom (optional)

Rinse quinoa. Add grains, water and salt to a heavy-bottomed pot, and bring to a boil.

(Pay no attention to the banana-oat muffins cooling in the background.)

Reduce heat and simmer 25-30 minutes, stirring every few minutes so it doesn't stick to the bottom of the pan.

Stir in ground flaxseed and spices.

Serve with your favorite porridge fixings.

Like strawberries and maple butter.

* * *

This porridge thickens a lot as it cools, like polenta. The cooked amaranth kind of "gels." I happen to like it this way, but if you have leftovers and want a more porridgey texture, just reheat it with a little water or non-dairy milk.

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