You will need:

• 1/2 cup quinoa
• 1 tbsp buckwheat
• 1 tbsp amaranth
• 1-1/4 cups pure water
• 1 tbsp thinly sliced blanched almonds
• Rock salt to taste (optional)
• 1 tsp ghee (optional)

Wash the quinoa thoroughly by rinsing it several times. Drain.

Heat a pan and roast the quinoa dry for about 5 minutes, stirring constantly.

Add the amaranth and buckwheat, and stir briefly.

Add water, stir and bring to a boil.

Cover, reduce heat and cook at a gentle simmer for about 15 minutes until grains are tender.

Stir in the salt and ghee ad garnish with almonds.

Enjoy warm.

(Serves 1)