Not a word you hear often, it is actually a seed that is used as a grain (like quinoa). However, amaranth is a zillion times smaller than quinoa, o.k. maybe 8 or 10 times smaller, but really tiny.
Amaranth also has an excellent nutritional profile. It contains high levels of protein, calcium, magnesium, and phosphorus, iron, and potassium. And the levels of folic acid, vitamin C and vitamin E contained in amaranth are impressive too.
The only question is how do you cook it. You can boil it, or pop it on the stove top.
I recently tried it as a breakfast cereal mixed with quinoa and millet in equal parts. And it was delicious, even my quinoa hating 6 year old ate it. One thing to keep in mind is that while many grains will cook up as fluffy separated kernels, amaranth doesn’t. You get more of a creamy consistency. It lends itself rather well then to things like breakfast porridge :-). I think it might also work well as an addition to soups like many grains do, it may even work as a thickener. And I would imagine that the popped version could be used as a cold cereal or tried out in a rice crispy-like dessert. It’s definitely a food worth experimenting with, since it has so much to offer nutritionally.



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