DIRECTIONS
Add the quinoa and amaranth to a 2-qt/1.9L pot and remove any grit.
Add 2 cups of water, cover the pot, and bring to a boil. Then simmer for approximately 15 minutes, until the porridge thickens, but is still fluid.
Add more water as needed. When done, the outer germ layer of the quinoa will separate and become translucent.
Add the chia, flax, and pumpkin seeds and more water as needed.
Rinse the currents or raisins and sprinkle them into the porridge.
Add the butter and cinnamon.
Stir, cover, and simmer for another 5 minutes.
Add more water to keep fluid. Stir and simmer for 1 minute.
Wash the walnuts, remove any loose skin, then break pieces into each bowl.
Add the cream into each bowl, then pour the ingredients into it.
ENJOY for breakfast!
Serves 2
Use organic ingredients only
Suitable for ALL blood types
The Amaranthus genus contains over 70 species of plants found on every continent. Only a dozen have been cultivated, and three species have been domesticated for their large seed heads.
A. cruentus and A. hypochondriacus are indigenous to Mexico and Central America. A. caudatus is indigenous to the Andes. A. spinosus and A. tricolor are grown for their broad leaves and consumed as a nutritious vegetable in China, SE Asia, S. India, W. Africa, and the Caribbean basin.
Amaranth seeds have been found at archaeological sites in N. Argentina dating back 8,000 to 7,000 years ago. A. cruentas is believed to be the original cultivar, domesticated close to 6,000 years ago, and migrated to Tehuacan, Puebla, Mexico. Amaranth seeds were obtained from indigenous tribes along the Colorado River in what is now Arizona and Utah and collected by the Aztec empire for ceremonial purposes.
Amaranth seeds were also found in SE Asia and China, and Uttar Pradesh, India, back to 1000 BC. Some believe they may have two origins - Asia and the Americas, while others believe they were brought to SE India via transoceanic trading routes. Amaranth even spread through Africa and is used as a leafy green.
With its bright purple, red, and gold flowers, amaranth is often grown for ornamental purposes.
Click here to “meet” amaranth in its various forms.
Though not a true grain (1 mm in diameter), three species are cultivated for their grain production: A. cruentus, A. hypochondriacus, and A. cadatus. Amaranth is one of the six pseudocereals considered whole grains despite not being part of the Poaceae cereal family. It grows up to 9 feet, similar to corn. It is a C4 resilient plant that can grow in high-temperature and low-moisture environments at different elevations.
It produces light and dark seeds, though the light ones are selected for sowing most often due to their flavor and popping capabilities.
Amaranth is a protein powerhouse, with all nine essential amino acids and double the amount found in rice and corn. It also contains lunasin, a peptide with anti-inflammatory and cancer-preventive benefits. It is also one of the great gluten-free grain options. It is a good source of fiber, iron, selenium, pyridoxine (B6), magnesium, and phosphorus, with lesser amounts of manganese.
It can be stored in the pantry for up to four months and in the freezer for eight months.
One cup of cooked Amaranth yields about 2.5 cups of cooked porridge.