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Homemade Amaranth Porridge with Maple-Meyer Lemon Curd photo
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Amaranth Porridge with Maple-Meyer Lemon Curd

This Amaranth Porridge is a delightful breakfast! Creamy porridge topped with tangy lemon curd and crunchy pistachios will brighten your morning.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Vegan
Servings: 2 servings

Ingredients

For the Maple-Meyer Lemon Curd:

  • 1 tablespoon Meyer lemon zest
  • ½ cup Meyer lemon juice Freshly squeezed
  • ½ cup unsalted butter Softened
  • ½ cup maple syrup
  • 4 large egg yolks
  • 2 large eggs
  • 1 pinch kosher salt To balance sweetness

For the Amaranth Porridge:

  • 1 tablespoon butter For cooking the amaranth
  • ½ cup amaranth
  • 1 cup whole milk
  • 1 cup water
  • 1 pinch kosher salt For seasoning
  • to taste Maple syrup For serving
  • ½ cup crushed pistachios For topping
  • 1 teaspoon sesame seeds For added texture
  • 1 teaspoon sunflower oil To toast the seeds
  • 1 teaspoon maple syrup To sweeten the seeds
  • 1 pinch kosher salt To enhance flavor

Instructions

Make the Maple-Meyer Lemon Curd:

  • In a medium saucepan, combine the Meyer lemon juice, Meyer lemon zest, and maple syrup. Whisk in the egg yolks and eggs until well combined. Add a pinch of kosher salt.
  • Place the saucepan over low heat and stir constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in the unsalted butter until melted and smooth. Strain the curd through a fine-mesh sieve into a bowl to remove lumps. Cover and refrigerate.

Prepare the Amaranth Porridge:

  • In another medium saucepan, melt the butter over medium heat. Add the amaranth and toast for about 2 minutes until fragrant.
  • Pour in the whole milk and water along with a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until the amaranth is tender and most of the liquid is absorbed.
  • Fluff the amaranth with a fork and let it sit covered for a few minutes. Spoon the porridge into bowls, top with a dollop of the Maple-Meyer Lemon Curd, and drizzle with additional maple syrup.
  • In a small skillet, heat the sunflower oil over medium heat. Add the crushed pistachios and sesame seeds, drizzle with maple syrup and a pinch of salt. Toast for a couple of minutes until fragrant. Sprinkle the toasted mix over the porridge.

Equipment

  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • Strainer
  • Serving bowls

Notes

  • For extra creaminess, let the amaranth sit covered after cooking.
  • Adjust sweetness of curd and porridge by adding more or less maple syrup.
  • Make the lemon curd a day in advance to save time.
  • Add fresh berries or sliced bananas on top for added freshness.