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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Ingredients
- 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
Directions
- Divide the rolled grains, maca, flax and cinnamon in bowls.
- Pour boiling water over top and stir until the grains are fully moistened. You can leave this for a few minutes to soften.
- Top your porridge with the chopped fruit.
What fruits do you like on your porridge? Let me know what you think below.
