Amaranth porridge with quince and cinnamon

Ingredients

For 1 serving

• Amaranth50 g
• Soy milk220 ml
• Quinces100 g
• Brown sugar1 teaspoon
• Cinnamonto taste
• Flaxseeds8 g

Contains: soy,

In season: October – December

Method

1. Rinse the amaranth in a fine sieve and put it in a small pan with the soy drink and half a glass of water.
2. Bring to the boil, turn to low and cook for 25 minutes with the lid ajar, stirring often so it doesn't stick, until the grains are tender and the porridge is thick and creamy.
3. Meanwhile peel the quince, remove the hard core and cut it into small dice, about half a centimetre.
4. Put it in another small pan with the brown sugar, a splash of water and a pinch of cinnamon and cook over low heat, covered, for 15 minutes, until soft and sitting in a thick syrup.
5. Grind the flaxseeds in a grinder or mortar, so your body can absorb them better.
6. Pour the amaranth into a bowl, add the quince with its syrup and finish with the flaxseeds.