Amaranth, Quinoa, and Polenta Porridge


1/3rd cup dry amaranth seeds
1/3rd cup dry quinoa
1/3rd cup dry polenta (or coarse grits)
3 1/2 cups water
Milk or non-dairy substitute, to taste (optional)
Cinnamon, maple syrup, fruit/berries, nuts, seeds, or other toppings, as desired

Add the amaranth, quinoa, and polenta to a medium saucepan along with all of the water. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 16-18 minutes, or until most of the water has been absorbed and the grains are tender to chew. Stir occasionally while cooking, scraping the bottom of the pot to keep the seeds from sticking. Be careful not to leave them on the stove too long, or else they may weld themselves to the bottom of the pan. Remove from the heat, and serve immediately. Top with a little milk or non-dairy substitute, along with any other toppings you desire (I like mine with fresh berries and maple syrup, but the possibilities are endless).

On photo: WL-992565 / A BOWL 5.5" | 14 CM 20 OZ | 600 ML
Back to blog

About Wilmax

Now available in North America, Wilmax has over 12 years experience as a leading supplier of fine porcelain, glassware, bamboo serveware, and stainless steel cutlery throughout Europe. With our newest headquarters and warehouse located outside of Philadelphia, Wilmax proudly manufactures 100% of our own products to ensure our quality meets your expectations every time.

Read More