Recipe for Peruvian porridge

Peruvian porridgeServes 1

70g cooked quinoa
40g cooked amaranth (a grain)
4 tbsp honey
1/2 cup quinoa milk
4 strawberries
10 blueberries
5 goldenberries
1 fig

Another South American super-grain, amaranth is rich in lysine, an amino acid which boosts energy levels and is packed full with potassium and zinc to keep you going all day…

Bored of your usual breakfast? This is the antidote. Mix all ingredients together except the fruits and half the honey and gently boil for 10 minutes until creamy. Serve with the fruits on top and drizzle the remaining honey. Ta dah!

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