Wash the strawberries and remove the green tops. Slice the strawberries into thin slices (2-3mm thick).
Add the sliced strawberries, caster sugar and balsamic vinegar into a bowl and mix until combined. Let the strawberries macerate until the amaranth porridge is cooked.
Amaranth porridge
Combine the amaranth, soy milk, water, ground cinnamon and vanilla bean paste in a saucepan.
Bring the mixture to the boil and simmer the amaranth for 22-25 minutes. Stir regularly to ensure that the seeds don't stick to the bottom of the pan.
Assembly
Divide the amaranth porridge into serving bowls and top it with the macerated strawberries. Make sure to add some of the macerating liquid too - it's delicious.
To finish, serve the porridge with a tablespoon of coconut yoghurt and a drizzle of maple syrup. Enjoy!