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Strawberry Coconut Amaranth Porridge With Cardamom from The Hot Plate


Posted by : Amanda Riva, Thu, Feb 06 2014

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strawberry coconut cardamom

With winter’s chill still holding strong, we are staying on the lookout for warm breakfast ideas that will cut through the icy temperatures.
If you are sick of the same old traditional oatmeal every morning, mix things up by swapping the oats for amaranth. Amaranth seed is much like other cereal grains, but is higher in protein than most. When you add the sweetness of fresh strawberries along with the spicy kick of cardamom, you have a breakfast that can’t be beat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4


1 cup (250 mL) amaranth

1 cup (250 mL) coconut milk

1 cup (250 mL) water

1/4 tsp (1 mL) salt

2 cups (500 mL) hulled and quartered strawberries

3 tbsp (45 mL)    honey

1 tsp (5 mL) finely grated lime zest

1/2 tsp (2 mL) ground cardamom

1/2 cup (125 mL) shaved coconut, toasted

1/4 cup (60 mL) chopped macadamia nuts (optional)


1. Soak the amaranth in water overnight; drain well. Place the amaranth in a saucepan with coconut milk, water and salt. Bring to a boil and cook for 1 minute. Cover and reduce the heat to low. Cook for 15 to 20 minutes or until all the liquid is absorbed. Let stand, covered, for 20 minutes.

2. Meanwhile, stir the strawberries with the honey, lime zest and cardamom. Divide the porridge evenly between 4 bowls. Top with strawberries, shaved coconut and macadamia nuts (if using).

Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.


Posted: by Amanda Riva
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