End your day with a fresh bowl of this Amaranth Dinner Porridge! A clean, sweet, and savory flavor that will excite your taste buds in many ways!
Ingredients
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1 cup dry amaranth grain
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10oz butternut squash, cubed and cooked
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8oz green chard
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1 honeycrisp apple
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2 tbsp and 1 tsp coconut oil
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2 tsp onion powder
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1 tsp garam masala
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pinch of salt
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2 cups water
Instructions
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Melt 1 tbsp coconut oil in a pot over medium heat. Then add the dry amaranth and sauté until the grains start popping. Add the 2 cups water and increase heat to high bringing water to a boil. Stir the amaranth, reduce heat to low, cover, and cook until tender. Remove from the heat.
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Melt 1 tsp coconut oil in a skillet over medium heat. Stir in the cooked butternut squash, garam masala, and pinch of salt. Sauté until heated through. Move the squash to a bowl and return the skillet to the stove. Add remaining 1 tbsp coconut oil, chard, onion powder, and another pinch of salt. Cook stirring often.
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Divide the amaranth, squash, and chard among four bowls. Top with apple slices. Enjoy!
Time
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40 minutes