Amaranth Porridge with Green Tea and Ginger Compote

• dried apricots, ready↗8

  about 50 g / 2 oz

• dried cherries↗25 г
• fresh grated ginger2 ч. л.
• green tea↗2

  bags

• red‑skinned apple↗1
• fresh pomegranate seeds↗4 ст. л.
• amaranth↗85 г
• chia seeds↗2 ст. л.
• bio natural yogurt↗2 × 150 г баночки

  or a non‑dairy alternative

Step-by-step instructions

1. 1

   The evening before breakfast, place the dried apricots and cherries in a pot, add the grated fresh ginger, pour in 350 ml of water, cover and bring to a boil. Simmer for 10 minutes, then turn off the heat, add the green tea bags and let steep for 2 minutes. Remove the bags, squeeze any excess liquid back into the pot. Rinse the amaranth in a sieve under cold running water to remove saponins. Transfer it to a small pot, add 325 ml of water, cover and set aside.

2. 2

   The next morning, bring the pot with the amaranth to a boil, reduce the heat, cover and cook for 10–15 minutes until the grains are tender and the water has evaporated. Stir in the chia seeds.

3. 3

   Stir half of the yogurt into the porridge to achieve the desired consistency and spread it into shallow bowls. Top with the remaining yogurt. Core the apple, slice it, and add to the compote, then pour the compote over the porridge and sprinkle with pomegranate seeds.