Native to Mexico and Central America, amaranth is an ancient grain that has been cultivated for thousands of years. Amaranth gets its name from the Greek amarantos, which means “unfading” or “immortal”.
In South America it is a street food, popped like corn. It can be used in breakfast porridge and as a thickener for soups and stews, and in baked goods. With a peppery, herbal flavour, it can be eaten on its own, similar to quinoa.
It has an excellent nutrient profile and is naturally gluten-free. It is rich in protein, fiber, and micronutrients such as manganese, magnesium, phosphorous, iron, selenium and copper. It is also a great source of antioxidants. It contains approximately 46 grams of carbohydrates, 9.3 grams of protein, and 5.2 grams of fat.
To cook, bring one cup of amaranth and 2 and a half cups of water to the boil, then simmer for about 20 minutes.