Amaranth is the new quinoa. You heard it here first!
Both amaranth and quinoa are examples of the much-hyped “ancient grains” that are a wonderful nutritional addition to your diet.
The big difference is that quinoa has landed on the “trendy” list, while amaranth has remained in relative obscurity. I was fairly oblivious to its existence until Connor’s mom suggested I do a video on it. And I’m so glad she did!
Amaranth is actually technically a seed, not a grain. It packs quite a nutritional punch: it’s a complete protein, has all the amino acids, and is a great source of fiber, magnesium, and iron. It’s rare that a grain/seed contains all that, so the term “super food” is well earned in this case.
Connor’s mom also passed along a recipe suggestion for amaranth, and after I gave it a try I decided I needed to share it with you guys! Here it is:
Breakfast Amaranth with Walnuts and Honey (and Milk), from Epicurious
2 cups water
1 cup amaranth
accompaniments of walnuts, honey and milk, to taste
Boil the water, then add the amaranth and bring to a boil again. Reduce the heat to a simmer and cover the pot for 20 minutes.
After 20 minutes, your amaranth is ready to go! Scoop some into a bowl and add your accompaniments, however much of each you feel inclined to add! (I did a large handful of walnut, about a teaspoon of honey, and several tablespoons of 1% milk).
It’s THAT EASY!! I hope you enjoy it!
P.S. I also spoke with a man named Scott who works at the company PacMoore, which works with amaranth farmers in Uganda! These workers are able to support themselves as they’ve struggled to do in the past…because of their work with amaranth! Cool, huh? It was, originally, in a staple in the diet of pre-Columbian Aztecs.