Three (#firstworld) problems I have from time to time:
1. Ooops I made way too much quinoa/millet/amaranth, etc.
2. I don’t feel like drinking a green smoothie for breakfast
3. I drank my green smoothie and I’m still hungry
You may remember the spiced breakfast quinoa I talked about from my trip to Lake Tahoe. I’ve been wanting to develop my own recipe ever since and today was the day! I had some leftover amaranth (a tasty gluten free grain really high in fiber and protein – 26 grams per cup!) and decided to go for it. You could make this recipe with any grain you prefer – quinoa, millet, and amaranth would be your best choices in my opinion. I will say, because amaranth is so high in protein, it will help keep you full foreveeeeeer.
Ok, here’s what you’ll need (these proportions will make 2 servings):
1 cup amaranth (or quinoa or millet)
2 cups water
1/2 cup almond milk (check out my easy homemade recipe here!)
1 TBSP coconut oil
1 tsp cinnamon
1 tsp ground ginger
2 TBSP honey
Optional toppings: berries, chia seeds, almonds, flax seed, etc.
Bring the amaranth and water to a boil in a medium saucepan. Reduce heat to low and simmer for 20-25 minutes. Most of the water should be absorbed and you should still see the individual grains of amaranth, although they will stick together a little. Note: You can do this the night before and refridgerate at this point or use leftovers from another recipe – that’s what I did! Then, heat the cooked amaranth on the stove top with the rest of the ingredients.
Stir in the almond milk, coconut oil, honey, ginger, and cinnamon. Top with berries and nuts and enjoy warm after drinking your green smoothie!