Similar to quinoa, Amaranth is actually a seed that acts like a grain. Amaranth is a nutritional powerhouse that seems to be gaining popularity. The texture when amaranth, when cooked without other grains, results in a porridge like texture (perfect for a hearty breakfast bowl.) However, when cooked with other grains, it adds a bit of punch and crunch. Amaranth has a strong earthy flavor that pairs well with fruits (I love blueberries and amaranth.)
I mainly use amaranth as a breakfast porridge or as an add in to breads. Also, amaranth can be popped (like popcorn.) The result makes a great cereal base. Instructions for cooking and popping can be found here.
My recipes for Amaranth:
Recipes for Amaranth:
- Blueberries ‘n’ Cream Amaranth Porridge
- Amaranth and Oat Griddle Cakes from My Little Celebration
- Corn and Amaranth Griddle Cakes with Spicy Black Beans from the Bitten Word
- DIY Amaranth Cereal from Edible Perspective
- Pumpkin Pie Amaranth Porridge from My New Roots
- Baby Greens Salad with Aspragus, Sweet Amaranth, and Green Garlic Dressing
