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. History on Amaranth can be found here.
Recipes for Amaranth:
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