Amaranth grain is quick cooking, adaptable in recipes and affordable. Like other whole grains, it's a good source of fiber, vitamins and minerals. Amaranth is a "complete" protein with the essential amino acid lysine not found in many grains. It's among a group of "C4 grains" that has reduced environmental impact and it's found on all continents.
I'd love to see more folks eat amaranth so that the grocery stores would carry it or local farmers would grow it.
Amaranth seed resembles quinoa. The cooking method is similar.
On stove top, mix 3 parts liquid to 2 parts grain. Bring to a boil. Lower heat and simmer for 20 minutes.
Ground into flour, this gluten free grain makes a pretty pancake. Mixed with other gluten free grains, it's good for waffles.
I like the creaminess of amaranth in porridge. It's good in soups and grain bowls. Amaranth's a fine substitute for corn in cheesy grits.
Here's a simple amaranth sauce perfect for summer yogurt parfaits. This parfait has cold sauce poured over Greek yogurt with a spoon of peanut butter and sliced bananas. It made for a filling and delightful breakfast.
Amaranth Parfait Sauce
(Serves 2)
