If you would’ve asked me a year ago what amaranth was, I wouldn’t have been able to tell you. Which makes me sad, because I was really missing out!
The amaranth grain is from South America and is higher in protein than almost all other grains. It has a slightly mild nutty flavor and is sticky when cooked. I eat it like you would a Cream of Wheat type of cereal.
This is what the uncooked amaranth grain looks like:
Here is what it looks like cooked:
How to cook it:
In a small saucepan, bring 1 cup amaranth and 2 ½ cups water to a boil. Cover, and simmer for about 20 minutes, stirring occasionally.
I normally make a batch and keep it in the fridge to enjoy throughout the week. Having it already made makes a very easy, fast, healthy breakfast.
I like my amaranth best topped with sliced bananas, pecans, cinnamon, and a bit of pure maple syrup. 🙂
Megan
Annie Beth says
I love hot breakfast cereals, and although it's almost 9:30 at night, I'm making this right now. I've relied heavily on teff and buckwheat up until now, so I hope the amaranth is good. Teff and buckwheat don't really save so well in the fridge for me, and I would like something I can make a batch of instead of cooking it up every morning.
Daniela says
I don’t like the crunchiness between my teeth (like sand) of cooked Amaranth, so I tried to use Amaranth flour, which is great, but little bitter by itself.
The best I like is to cook for breakfast: Quinoa, when it is done, I add nondairy milk and when it boils – add Amaranth flour and stir for couple minutes. Add more nondairy milk if needed, some Honey. I either eat it like Oatmeal, or blend it & drink it (can be used as Porridge).
It is delicious bough ways. You can add some berries or Coconut on the top.
E Rees says
Amaranth is not a favorite. I had a recipe to “pop” it like rice krispies. But it just burned. If you ever figure out how to make popped amaranth please let us know.
I sometimes add it to the Buckwheat groats that I make like oatmeal (with added sliced apple, cardamom, coriander and serve over frozen wild blueberries.