Amaranth and quinoa porridge with mango and lime

Ingredients

For 1 serving

• Amaranth30 g
• Quinoa25 g
• Rice milk200 ml
• Mango100 g
• Limeto taste
• Desiccated coconut5 g

Method

1. Put the amaranth and quinoa in a very fine sieve (amaranth grains are tiny) and rinse under running water, rubbing them, until the water runs clear: this removes the quinoa's bitter edge.
2. Transfer them to a small pan with the rice drink and a splash of water, bring to the boil over a medium heat, then lower to a low heat and cook for 20 minutes, stirring now and then, until the grains are tender and the porridge is thick and creamy; if it dries out, add a splash of water.
3. Meanwhile peel the mango, cut the flesh into roughly 1 cm cubes and put them in a small bowl.
4. Wash the lime, grate a little zest over the mango, squeeze over a few drops of juice and stir.
5. Spoon the porridge into a bowl and top with the mango and the desiccated coconut.