Quinoa Amaranth Porridge With Blood Orange Syrup
[Vegan, Gluten-Free]

To Make the Syrup:

1. Combine blood orange juice, sugar, orange zest, and a pinch of salt (if using) in a small saucepan over medium-high heat
2. Stir ingredients together until sugar dissolves, then let mixture come to a boil, and let it boil for about a minute
3. Lower heat and let simmer for about 4-5 minutes, until liquid is syrupy and reduced to half
4. Let cool and set aside for use with porridge or transfer into a bottle or an airtight container; it’ll keep refrigerated for up to 2 days

To Make the Porridge:

1. Soak amaranth and quinoa for at least 8 hours. This step is optional.
2. Drain and rinse amaranth and quinoa, add to a saucepan with ground flax, cardamom, salt, water, and orange blossom water.
3. Stir and cook over medium heat, keep stirring frequently and bring to a boil.
4. Lower heat and let porridge cook covered for about 15 minutes until it thickens and much of the liquid is absorbed, stir occasionally to prevent burning and sticking and add more water if needed.
5. Remove from heat and let porridge sit for 10 more minutes to thicken.
6. Ladle porridge into breakfast bowls, pour a generous amount of blood orange syrup over porridge and finish it off with your favourite nuts and fruits.