This is one of my favorite recipes because it is so versatile and protein packed!

Perfect for pregnancy and breastfeeding when you need nearly twice as much protein as usual.

Here’s what I do:

Bring 5 cups of water and 1/3 cup each of quinoa, amaranth, and millet to a boil.

Continue to simmer for 20-30 minutes, until grains are soft and water is absorbed.

For breakfast:

Add some cinnamon, seasonal fruit, chia seeds, coconut flakes, and almond slivers (feel free to substitute your favorites)

For lunch or dinner:

Add leftover sautéed vegetables and your favorite spices (around here, that’s Himalayan sea salt and paprika).  This can be eaten hot or cold.

BONUS TIPS: 

This makes a lot so if you’re eating alone you can store some in the fridge for later in the week.

The porridge freezes well so you can make a big batch, and store in glass mason jars in your freezer (be sure to leave room at the top for expansion).  When you’re ready to use it, defrost overnight in the refrigerator and heat up on stove top.

If you know you’re going to be using it for breakfast only, you can substitute some almond milk (I prefer homemade) for a portion of the water if you want a creamier consistency.

If you know you’re going to be using for lunch and dinner only, you can substitute some vegetable stock for a portion of the water to add depth to the flavor.

I’d love to hear how it goes if you try it! Be sure to stop back and leave a comment.

Peace, Love, and Wellness,