Used by the Aztecs these super grains are gluten free, high in essential amino acids, and a great source of protein. This dish will kick start your day on those ever increasing chilly mornings.

 Recipe

¼ cup Quinoa

¼ cup Amaranth

1 ½ cups water (or non-dairy milk for extra creaminess)

½ cup coconut milk or non dairy milk to serve

4 dates chopped

1 tbsp raisins

1 tsp cinnamon

Pinch nutmeg

1 cm piece of ginger peeled

Fresh fruit, sliced almonds for on top

For an extra treat stir in a teaspoon of cocoa powder before serving

Bring amaranth, quinoa, raisins, dates, ginger and spices to boil in water, cover and allow liquid to absorb (about 20 minutes). Remove the ginger piece.

Spoon into serving bowl and top with milk, sliced almonds and fruit. I make a double batch of this and keep it in the fridge ready to go, it’s delicious cold and will keep in the fridge for 5 or so days.