An good source of iron and dietary fiber, amaranth is especially well suited for gluten free and vegan diets. Amaranth has an earthy, nutty flavor and can be added to bread to give a boost of nutrition and a crunchy texture. Try popped amaranth seed for a unique
breakfast cereal or to make the Mexican candy, Alegría. Amaranth grain can also be cooked as porridge, used to make
polenta or added to soups.
Use this gluten free seed as an alternative to quinoa, or mix amaranth and quinoa together for a delicious combo!
While the amaranth plant's leaf is also edible, we’re obsessed with this
whole grain—actually a seed—with a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on the amaranth plant as a food staple and used it in religious rituals, earning it the names “super grain of the Aztecs” and “golden grain of the gods.”
The amaranth plant is breathtaking, with conical seed heads bearing pink or purple flowers. If you like gardening, try planting a few amaranth seeds in your yard. Don't plant too many, however, or you may see your garden become an amaranth grain crop!
