Three Grain Porridge

This ancient grain porridge is good for breakfast with some dried fruits, or for dinner with some nuts and vegetables. The original recipe is found in the Vegan World Fusion Cuisine cookbook

Ingredients

• 1½ cups water
• ¼ cup quinoa
• ¼ millet
• ¼ cup amaranth
• pinch sea salt

Instructions

1. Bring water to a boil. Add grains and salt and reduce to a simmer. Cook until all liquids are absorbed, about 15 minutes. Remove from heat and stir to fluff.

• To make a savory porridge: cook with broth instead of water, adding herbs and pepper to taste. Serve alongside hearty greens and beans or another protein.
  
  
• To make a sweet porridge: substitute some or all of the water with non-dairy milk. Add maple syrup, coconut and/or nuts to taste.

Yields 2-4 Servings

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