three-seed porridge with ginger and blueberries
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 4 servings
Blueberries, ginger and cinnamon complete this simple porridge featuring three of my favorite seeds for cooking: buckwheat, amaranth and quinoa.
  • ½ cup buckwheat groats
  • ⅓ cup quinoa
  • ½ cup amaranth
  • 1 tablespoon lemon juice
  • 2 tablespoons ghee
  • 1 1-inch knob ginger, peeled and cut into matchsticks
  • ½ teaspoon unrefined sea salt
  • 1 cinnamon stick
  • 3 cups whole milk or heavy cream, plus more to serve
  • 1 cup blueberries
  • maple syrup or honey, to serve
  1. The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grind or a spice grinder. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudocereals to soak for at least twelve hours. Drain and rinse.
  2. Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant – about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and whole milk or heavy cream. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with additional whole milk or heavy cream as it suits you.
Recipe by Nourished Kitchen at