This ancient grain is still not that well-known to many but was a staple in the diets of the Aztecs who believed this grain provided them with supernatural power.
Amaranth is a relative of quinoa, spinach, and beets and its seeds are the amaranth grains that you will commonly find in cereals and various flours. Its nutritional properties are much like dark green leafy vegetables. It is a very high-quality source of plant protein including two very essential amino acids: lysine and methionine (which are low in other grains). It also contains iron and calcium and has 3x the fibre in wheat! What’s even better is that it is gluten-free and a very digestible grain which is great for people on anti-inflammatory diets or needed a good cleanse.
Cooking time: 20-25 minutes
Liquid per cup of grain: 2 1/2 – 3 cups
How to cook amaranth: Combine seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed.
To make “amaranth pop-corn”: preheat a pot or skillet over high heat (must be very hot), and add amaranth seeds one or two tablespoons at a time (adding too many seeds at once can cause them to burn). Continuously stir the seeds with a spoon as they pop, and once mostly popped, quickly remove from pan. Repeat with more seeds if desired. You can use popped amaranth as a healthy snack and season with spices or even can be enjoyed on with your favourite type of milk and fruit for a healthy breakfast.