Leftover cooked amaranth — tomorrow’s breakfast bowl

After the side dish a scoop of cooked amaranth still sits in the pot — tiny grains, a little sticky, nutty in the steam. Someone already shrugs: tip it out. I don’t. I scrape it into a bowl, steam off, then the fridge. In the morning it is not a side again: I warm it with a spoon of milk or yoghurt, berries or seeds on top — a breakfast bowl, not a mound until the weekend.

Leftover cooked amaranth — tomorrow’s breakfast bowl. Millet warmed as porridge is another grain; freekeh into a grain bowl is another habit; polenta slices into the breakfast pan are another hob; quinoa into a salad is another plate. Here the amaranth itself fills the morning spoon — tiny grain, nut, warmth — not a lecture on superfoods.

Two breakfasts is enough. Sour or filmed with glue — bin. I never pour boiling water “to refresh”. A little milk, a quiet heat, into the bowl. Raw meat stays on another shelf.

I refuse a grey amaranth mound forgotten until Saturday. I want a bowl that still smells of nut in the morning. Do you turn leftover amaranth into breakfast — or plate it again as a side “as yesterday”?