It seems a lot of people have never heard of amaranth so I thought it would be a great idea to write a post about it.
Amaranth which means 'everlasting' in greek was a staple food of the Aztecs and Mayans. Amaranth is a pseudo-grain, similar to quinoa as it is technically a seed but used and referred to as a grain. It's naturally gluten-free which makes it a great choice for people who are celiac or gluten intolerant. This " superfood" contains calcium, fiber, protein, zinc, copper, magnesium, potassium, thiamine, niacin, iron, rich in essential amino acid lysine, vitamin b6 and many more nutrients the body needs.
The seed is the best-known part of the plant, which has more than 60 different species but the leaves(callaloo) are also edible. They are commonly used in Asian and Caribbean cuisine. In South America, one of the most common ways to prepare this is to toast or "pop" them. When popped it is similar to rice krispies. It's a very versatile grain and can even be used in puddings!
When cooked it's similar to grits but has a malt, rich nutty flavour. I usually have this as porridge in the morning and add cinnamon, chopped banana and dates.`If you're a fan of cream of wheat you'll probably enjoy this.
Directions. Rinse half a cup of amaranth in a sieve under the tap to remove saponins, then empty the amaranth into a small pot and pour in 1 1/2 cups of water. Bring the pan to the boil, add milk, turn down the heat then cover the pan and leave to simmer for 30 mins until seeds are tender and the liquid has been absorbed. Add whatever you desire :)