Amaranth Porridge With Walnuts and Honey

"This simple, nourishing amaranth recipe turns the naturally gluten-free seed into a tender porridge with a subtle nuttiness. Amaranth holds its texture even if slightly overcooked, making it a forgiving choice for busy mornings; instead of going completely soft (like oatmeal), the seeds retain a pleasant pop. Top this cozy breakfast bowl with toasted pecans or walnuts, a drizzle of honey or maple syrup, and a splash of milk for a hearty high-protein breakfast you can batch cook and reheat all week."

"Batch it: Store cooked amaranth in the fridge for several days; loosen with milk or water when reheating over low. Spice it up: Stir in about ½ tsp. cinnamon, cardamom, or ground ginger for a sweet profile. Up the ante with a splash of vanilla extract or the zest of an orange. Go savory: Skip the honey and stir in a pinch of turmeric for color and earthiness, black pepper for floral heat, or ground cumin or smoked paprika for distinct umami."

Amaranth cooks into a tender porridge with a subtle nuttiness and retains a pleasant pop even when slightly overcooked. Top with toasted pecans or walnuts, a drizzle of honey or maple syrup, and a splash of milk for a high-protein breakfast. Cooked amaranth stores in the fridge for several days; loosen with milk or water when reheating over low heat. Sweet flavorings include cinnamon, cardamom, ginger, vanilla, or orange zest; savory flavors include turmeric, black pepper, cumin, smoked paprika, or toppings like fried egg and greens. Pair amaranth with quinoa, millet, or buckwheat at a 1:2 grain-to-water ratio, and stir in chia or ground flaxseed after cooking for added nutrition.

Read at Epicurious