Kiwicha is another Andean super-grain like quinoa – an ancient crop cultivated for thousands of years by civilizations like the Incas. Like quinoa, the seeds of the kiwicha plant are very high in protein and have more amino acids than most other grains. Kiwicha is smaller than its better-known counterpart, about the size of a poppy seed, and is often labeled in the store as “amaranth.”
Today I decided to kick-start breakfast with something warm and nutty. Tempted by the flavors of cinnamon and sweet honey, this protein-rich bowl is an excellent way to power the day. I normally reserve a grain like this for a savory side, but here, the earthiness of the kiwicha is enhanced by the texture of the toasted almonds. Topped with sweet fruit, yogurt and a drizzle of honey, the savory takes on a hint of sweet, which in turn enhances its nutritional value. It sure beats a bowl of cereal.
- 1 cup organic skim milk
- 1 cup water
- 1 cup organic kiwicha or quinoa
- 1/2 cups dried cranberries and yellow raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/3 cup chopped almonds, toasted
- 1/2 cup nonfat Greek yogurt
- 4 teaspoons honey
Combine milk, water and kiwicha in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in dried fruit and cinnamon; transfer to four bowls and top with almonds. Drizzle 1 teaspoon honey over each serving.