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Amaranth, Quinoa, and Polenta Porridge

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Amaranth, Quinoa, and Polenta Porridge


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  • 1/3rd cup dry amaranth seeds
  • 1/3rd cup dry quinoa
  • 1/3rd cup dry polenta (or coarse grits)
  • 3 1/2 cups water
  • Milk or non-dairy substitute, to taste (optional)
  • Cinnamon, maple syrup, fruit/berries, nuts, seeds, or other toppings, as desired

Nutritional Info

  • Serving Size: 3
  • Calories: 195
  • Carbs: 29 g
  • Fat: 3 g
  • Protein: 6 g
  • Sodium: 2 mg
  • Sugar: 1 g


Add the amaranth, quinoa, and polenta to a medium saucepan along with all of the water. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 16-18 minutes, or until most of the water has been absorbed and the grains are tender to chew.

Stir occasionally while cooking, scraping the bottom of the pot to keep the seeds from sticking. Be careful not to leave them on the stove too long, or else they may weld themselves to the bottom of the pan.

Remove from the heat, and serve immediately. Top with a little milk or non-dairy substitute, along with any other toppings you desire (I like mine with fresh berries and maple syrup, but the possibilities are endless).


Leftovers can be stored in an airtight container in the fridge and reheated on the stove or in the microwave with a splash more water or milk to loosen them up.

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