Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities. Doctor it up with the flavor suggestions (right), 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 four 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.
- 1/3 cup quinoa, rinsed and drained
- 1/3 cup millet, rinsed and drained
- 1/3 cup amaranth, rinsed and drained
- 2 cups low-fat milk or vegetable milk
- 1/3 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 liquid is absorbed and cereal is creamy.
- Calories: 112
- Carbohydrate Content: 19 g
- Cholesterol Content: 3 mg
- Fat Content: 2 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 109 mg
- Sugar Content: 3 g