Amaranth Porridge

February 15, 2015

This is part of a sponsored collaboration with MilkPEP and Latina Mom Bloggers. However, all opinions expressed are my own.

Amaranth Porridge

One of my main goals for 2015 was to introduce more protein, ancient grains and fruit to my diet on a regular basis.  Breakfast is the perfect time to practice this because protein packed meals, such as this milk-based amaranth porridge, helps you stay full, focused and ready to tackle what the day has in store for you.

Amaranth Porridge

By starting the day strong with a quick, easy and nutritious breakfast made with milk, the healthy eating routine is simplified because cravings are minimized.  Low-fat or fat-free milk can also be used in this recipe.  It not only decreases the calorie intake but delivers the same nine essential nutrients in whole milk.  Milk is one of the most affordable, high-quality protein that is readily available to us, perfect for keeping muscles, hair, bones and teeth strong and healthy.

Recently, MilkPEP has introduced their new ambassador, Chef Giorgio Rapicavoli along with the #FuertesConLeche 14-day Photo Challenge on instagram.  I invite you to share your photos following the campaign hash tag with the theme Start the New Year off “fuertes con leche” (strong with milk) between February 14 – 28th.   And on February 19th from 9-10 PM EST join MilkPEP for the #FuertesConLeche Be Your Strongest Self Bilingual Twitter Party. Both promotions include the opportunity to win great gift cards and prizes!

For more information on recipes, nutrition tips and more follow siempre leche on twitter.

Amaranth Porridge from Ericka Sanchez on Vimeo.

Amaranth Porridge

Yield: Serves 2


  • 1/2 cup amaranth
  • 1 cup water
  • 1 cup 2% low fat milk plus 2 tablespoons, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup Melisssa's Produce dragon fruit, chopped
  • 1/4 cup strawberries, sliced
  • 1 tablespoon raw honey
  • 2 teaspoons raw sunflower seeds


  1. Combine amaranth and water in a small bowl and soak overnight (at least 8 hours).
  2. Drain amaranth and place in a medium saucepan over low-medium heat. Add 1 cup milk, vanilla and salt and cook for 12-15 minutes until amaranth is tender. Remove from heat, serve and top with dragon fruit, strawberries, 2 tablespoons milk honey and sunflower seeds.


If dragon fruit is not available in your area, replace with prickly pear or kiwi fruit.

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