It have nothing against oatmeal per se, I’ve eaten a ton of it and if I were a regular breakfast eater, I’d probably eat more of it. It’s a grain, it’s cheap, it cooks fast. If you look at the nutrition profile for plain instant oatmeal on the nutritiondata site, you’ll see it’s pretty good for you. However, as we enter the 21st century, there are two whole “grains” that have an excellent nutritional profile, and equally important, they cook fast. These two are amaranth and quinoa.

Amaranth is on the left. Quinoa is in the middle. Pearled barley is on the right.

Amaranth is on the left. Quinoa is in the middle. Pearled barley is on the right.

For now I’ve been using them as part of the grain component in various soups, and Deborah Madison has suggested soups using the mix of corn, amaranth and quinoa. I’m curious if either of these can be used as a direct substitute for oatmeal in the morning meal. Yes, there will be more cooking time with these two than with instant oatmeal, but not too much more, and they will cook faster than pearled barley, for example.

Looking for people who have traveled this path, I find a recipe for breakfast quinoa here, and one for amaranth here. The Blogger Reforming Daily notes that both amaranth and quinoa are gluten free.

I intend to try both over the next few days, and I’ll report the results for quinoa here, and eventually amaranth here.