PERUVIAN PORRIDGE
Ancient grain amaranth is rich in lysine, an amino acid that’s packed full of potassium and zinc to keep your body battery fully charged all day. Beats a slice of toast and jam
INGREDIENTS
140g cooked quinoa •
80g cooked amaranth • 250ml non-dairy milk of choice • 2 tbsp honey, plus some for drizzling • 80g mixed berries • 10 physalises
(larger supermarkets should stock them) •
2 figs, quartered
METHOD
1 | If you’re getting bored of your usual breakfast, this recipe could be the antidote. Mix the quinoa and amaranth together with the milk and honey, bring to the boil and gently simmer for 10 mins.
2 | Once the mixture has reached a creamy consistency, divide it between two bowls and serve topped with the berries, physalises and figs. Finish with a decorative drizzle of honey and dig in.