Kiwicha (Amaranth) Maca Porridge Recipe

Kiwicha (Amaranth) Maca Porridge Recipe
Heather Nicholds, C.H.N.

Today I made a porridge with rolled kiwicha (or amaranth – a pseudograin, similar to quinoa) and maca, topped with tropical fruit.

I love breakfast. It’s my favorite meal of the day. Why? Because it involves lots of fruit.

Kiwicha Maca Porridge Recipe

Prep time:
Makes 2-3 servings

I went out to the market early this morning and picked up some bananas and a mango, because they’re so ridiculously good here in Cusco, Peru…

I used some rolled kiwicha/amaranth mixed with rolled oats, but I also like to make my breakfast porridge with cooked whole grains, like quinoa or steel-cut oats.

The benefit of using rolled grains is that they cook so quickly! I don’t even cook these ones, I just pour boiling water over them and they soften perfectly.

I also included a little clip of walking down the street here in Cusco, which is a mountain town at 11,200′. It’s a really vibrant but small and walkable city.

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  • 1 1/2 cups rolled kiwicha and/or oats
  • 2 Tbsp maca powder
  • 2 Tbsp ground flax
  • 1 tsp cinnamon
  • 1 mango, chopped
  • 2 bananas, chopped


  1. Divide the rolled grains, maca, flax and cinnamon in bowls.
  2. Pour boiling water over top and stir until the grains are fully moistened. You can leave this for a few minutes to soften.
  3. Top your porridge with the chopped fruit.

What fruits do you like on your porridge? Let me know what you think below.


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