Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities. Doctor it up with the flavor suggestions, or make it ahead for reheat-and-serve breakfast ease on busy mornings. The ratio used in this basic recipe is 1 cup (total) grains to 4 cups liquid. To make a batch that stays smooth and creamy for 4 days in the fridge, increase the grain-to-liquid ratio to 1 to 5, or 1 cup grains to 2½ cups milk plus 2½ cups water.
YIELD: 2 SERVINGS
⅓ cup quinoa, rinsed and drained
⅓ cup millet, rinsed and drained
⅓ cup amaranth, rinsed and drained
2 cups low-fat milk or vegetable milk
⅓ tsp. salt
Heat quinoa and millet in large saucepan over medium heat 5 minutes, or until fragrant and toasted, swirling often. Stir in amaranth, then milk or vegetable milk, salt, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until most of the liquid is absorbed and cereal is creamy. Serve with plain Greek yogurt and your favorite sweetener.
Protein: 10 g
Total Fat: 4 g
Saturated Fat: <1 g
Carbohydrates: 39 g
Cholesterol: 6 mg
Sodium: 218 mg
Fiber: 4 g
Sugar: 6 g
SWEETEN THE DEAL IF YOU’VE EVER BEEN TEMPTED BY PREPARED HOT CEREALS THAT SOUND MORE LIKE DESSERT THAN A HEALTHY BREAKFAST, THEN YOU’LL LOVE THESE WAYS TO CUSTOMIZE YOUR OWN MORNING PORRIDGE WITH TREAT-INSPIRED ADD-INS: BLUEBERRY MUFFIN Stir in 1 to 2 tsp. vanilla sugar, and sprinkle with ½ cup fresh or frozen blueberries. Add a dollop of plain yogurt or sour cream. CINNAMON ROLL Stir together ¼ cup dark brown sugar and 1 Tbs. ground cinnamon. Sprinkle 1 to 2 Tbs. cinnamon-sugar and then 1 to 2 Tbs. chopped pecans over cereal. Garnish with dollop (1 Tbs.) whipped cream cheese. CHOCOLATE-CHIP BANANA Stir ¼ cup mashed banana into hot cereal. Sprinkle with 1 to 2 Tbs. chocolate chips. PIÑA COLADA Sweeten cereal with your favorite sweetener, then top with ¼ cup diced fresh pineapple and 1 to 2 Tbs. shredded coconut.