International Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*Anna*
I remember you mentioned that you fix Amaranth and Quino (sp?) for you daughter as a breakfast food. Would you mind sharing your "recipe". I?m interested in giving DD some other grains besides oatmeal for breakfast and rye rolls as a snack, and this sounds like a great way to go.
"Cause life
Re: *Anna*
Hi. Gladly! Just use the regular grains below, not amaranth flour or any derivatives like that. And remember to rinse the quinoa as it usually has a bitter coating.
Combine 2/3 cup quinoa and 1/3 cup amaranth with 2 cups cold water and a pinch of salt. Bring to a boil, then cover and simmer for 20-25 minutes, until water is absorbed.
For DD, I serve it sweet with some cinnamon, milk & pieces of fruit (or when she was younger, some pureed fruit). For myself and DH, we prefer it salty with a drizzle of olive oil & grated parmesan cheese.