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    Amaranth quinoa breakfast bowl with maple cardamom plums

    Published: Oct 1, 2020 · Modified: Mar 17, 2021 by Viola · This post may contain affiliate links ·

    Jump to Recipe Pin Recipe

    My creamy amaranth & quinoa breakfast bowl is topped with delicious caramelized plums cooked in maple syrup and flavored with ghee & cardamom. This is such a comforting breakfast for cozy fall mornings and tastes super delicious when eaten warm. This recipe is a keeper and is sure to brighten those chilly autumn mornings.

    Watch the step by step tutorial on how to make this Amaranth quinoa breakfast bowl here. 

    Amaranth Quinoa Breakfast Bowl

    What makes this quinoa breakfast bowl so special?

    If you've only had quinoa in savory preparations, this is an excellent recipe to try it in a sweet form. Both quinoa & amaranth are powerhouses of nutrition and are packed with proteins, vitamins and complex carbohydrates which makes this an amazing choice to have at breakfast time. My amaranth quinoa breakfast bowl with maple cardamom plums will satiate your hunger in the mornings and keep you full until lunch time. This recipe is also a 100% vegan and gluten free.. it really can't get any better!

    Amaranth Quinoa Breakfast Bowl

    The inspiration for this Quinoa breakfast bowl

    I was inspired by a famous Indian dessert called Rava Kesari/Suji ka Halwa while creating this recipe and I've recreated some of those iconic flavors in this breakfast bowl. Ghee and cardamom are the main flavoring ingredients in this Indian dessert and they work wonderfully in this amaranth quinoa breakfast bowl.

    Amaranth & quinoa when toasted in ghee adds such a lovely nutty flavor in the background along with the benefits of adding healthy fats to our breakfast. The ground cardamom pairs beautifully with the slightly tart plums and is reminiscent of so many different Indian desserts. I enjoyed the flavor of maple syrup with cardamom in this recipe and it adds just the right amount of sweetness.

    Amaranth Quinoa Breakfast Bowl

    Substitutions/Changes to this recipe

    This recipe is sweetened with just a little bit of jaggery and maple syrup, which means it is not too sweet and perfect at breakfast time. I love to load up my amaranth quinoa breakfast bowl with a big serving of the plums since they add such a nice tartness combined with the sweet cardamom maple flavor. If you prefer your porridge to be sweeter, feel free to increase the amount of jaggery/brown sugar as per your preference.

    I cooked my amaranth & quinoa in unsweetened almond milk and really loved the outcome. You could also use other dairy/non-dairy milks in this recipe, they all will work great.

    To make this recipe plant based, replace it with the same amount of oil or vegan butter.

    Amaranth Quinoa Breakfast Bowl

    Other stone fruits like peaches, nectarines or apricots will all work really well in this recipe. You could also use autumn fruit like apples, pears or even bananas in the recipe. Just follow the instructions exactly as mentioned below and replace plums with your favorite choice of fruit.

    Amaranth Quinoa Breakfast Bowl

    More recipes to try out

    If you love this recipe, here are some more simple & delicious recipes you might want to try. These are both amazing and healthy breakfast options that are sure to satiate your morning hunger.

    Quinoa Oat Nut and Fruit Granola
    Home made quinoa granola
    Acai Smoothie Bowl
    Easy smoothie bowl
    Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
    Amaranth Quinoa Breakfast Bowl

    Amaranth quinoa breakfast bowl with maple cardamom plums

    Amaranth quinoa breakfast bowl with maple cardamom plums 1Viola
    My creamy amaranth & quinoa breakfast bowl is topped with delicious caramelized plums cooked in maple syrup and flavored with ghee & cardamom. This is such a comforting breakfast for cozy fall mornings and tastes super delicious when eaten warm.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine Indian Fusion
    Servings 4 people
    Calories 222 kcal

    Ingredients
     
     

    • ½ teaspoon ghee
    • ⅓ cup amaranth
    • ⅓ cup quinoa
    • 1.5 cups almond milk (or any milk of your choice)
    • 1.5 tablespoons jaggery powder or brown sugar (add more if you like it sweeter)
    • ¼ teaspoon salt
    • 2 tablespoons ground almonds

    For the caramelized maple plum topping

    • 2 medium plums sliced thick
    • ½ teaspoon ghee
    • 1 tablespoon maple syrup (plus more for topping)
    • ¼ teaspoon ground cardamom
    • 2 tablespoons sliced almonds (optional for topping)

    Instructions
     

    • Rinse and drain the amaranth and quinoa.

    Stove top instructions

    • In a heavy bottomed saucepan, heat the ghee on medium heat until it melts. Add in the amaranth & quinoa and stir well to coat each of the grains in ghee. Toast the amaranth & quinoa on medium heat for about a minute.
    • Now add in the almond milk, jaggery powder and salt. Bring the mixture to a boil, and reduce the heat to a simmer (all the way down.) Cover and cook for about 25 minutes or until the porridge is soft but there is still some liquid left.
    • Remove from the heat, add in the powdered almonds and mix well to combine. Feel free to add a bit more milk to thin out the texture, if desired.

    Instant pot instructions

    • Turn on the instant pot on sauté mode and heat the ghee on medium heat until it melts. Add in the amaranth & quinoa and stir well to coat each of the grains in ghee. Toast the amaranth & quinoa on medium heat for about a minute.
    • Now add in the almond milk, jaggery powder and salt. Turn off the sauté mode and close the instant pot with the lid (Sealing rind attached and vent set to sealing). Set the instant pot to high pressure for 5 minutes. After it is done cooking, let the pressure release naturally for 10 minutes before opening.
    • Now add in the powdered almonds and mix well to combine. Let it sit covered, for 5 to 10 more minutes to thicken the amaranth. Feel free to add a bit more milk to thin out the texture, if desired.

    For the caramelized maple plum topping

    • In a frying pan, heat the ghee on medium heat and add in the sliced plums. Cook them on one side until they are nicely caramelized before flipping and cooking on the other side.
    • When nicely caramelized, turn off the heat and drizzle the maple syrup and sprinkle the ground cardamom powder all over the plums and toss well to combine

    For serving

    • Serve the porridge in bowls while still hot, with additional almond milk or yogurt if desired. Top the porridge with the caramelized syrupy plums and some sliced almonds for crunch. Serve with more maple syrup if desired.

    Notes

    1. This recipe also works well with using either quinoa or amaranth by itself too. You can use whichever one of these you have at hand to make this recipe.
    2. This recipe is sweetened with just a little bit of jaggery and maple syrup, which means it is not too sweet and perfect at breakfast time. If you prefer your porridge to be sweeter, feel free to increase the amount of jaggery/brown sugar as per your preference.
    3. I cooked my porridge in unsweetened almond milk and really loved the outcome. You could also use other dairy/non-dairy milks in this recipe, they all will work great.
    4. To make this recipe plant based, replace it with the same amount of oil or vegan butter.
    5. Other stone fruits like peaches, nectarines or apricots will all work really well in this recipe. You could also use autumn fruit like apples, pears or even bananas in the recipe. Just follow the instructions exactly as mentioned above and replace plums with your favorite choice of fruit.

    Estimated Nutrition

    Nutrition Facts
    Amaranth quinoa breakfast bowl with maple cardamom plums
    Calories
    222
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    3
    mg
    1
    %
    Sodium
     
    270
    mg
    12
    %
    Potassium
     
    260
    mg
    7
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    116
    IU
    2
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    174
    mg
    17
    %
    Iron
     
    2
    mg
    11
    %
    *Percent Daily Values are based on a 2000 calorie diet.
    *Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
    Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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    Watch the step by step tutorial on how to make this Amaranth quinoa breakfast bowl here. 

    Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

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    Reader Interactions

    Comments

    1. Val says

      October 03, 2020 at 9:32 pm

      5 stars
      Fall beautifully captured! Brb, going to get quinoa and amaranth ! 🙂

      Reply
      • Viola says

        October 05, 2020 at 6:30 pm

        Thanks! Let me know how it goes 😍

        Reply

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    About Me Lime Thyme

    HEY, I'M VIOLA!

    I'm a self taught recipe developer, food photographer and videographer living in Seattle.

    Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

    Learn more about me here.

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      About Me Lime Thyme

      HEY, I'M VIOLA!

      I'm a self taught recipe developer, food photographer and videographer living in Seattle.

      Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

      Learn more about me here.

        Popular

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