Amaranth is a high-protein seed,
rich in amino acids, and is higher in protein than other grains. This
grain is considered gluten-free and a good alternative in a Celiac diet.
Amaranth is closely related to pigweed, spinach,
beets, and other plants. The seed heads resemble corn tassels, only
bushier. Amaranth seeds are tiny and a golden to creamy tan
Amaranth can be cooked as a cereal,
ground into flour, popped like popcorn, sprouted, or toasted.
Sprouting amaranth will increase the
level of some of the nutrients and the sprouts can be used on sandwiches
and in salads.
Amaranth has a "sticky"
texture and care should be taken against overcooking to prevent it from
Amaranth flavor is mild, sweet,
nutty, and malt like.
1 c. Amaranth
3 c. liquid
1/2 t. sea salt (optional)
Bring liquid to boil. Stir in amaranth and salt.
and simmer on low heat for 20-25 minutes.
Serve as you would cream of
wheat or cream of rice cereals.