Amaranth is commonly referred to as a grain, but it is actually a tiny seed with big benefits. It is a great source of calcium, iron, protein, magnesium, zinc, and amino acids. Just 1/4 cup (uncooked) amaranth contains 7 grams of protein, 5 grams of fiber, and 21% of the RDA for iron.
Amaranth can be cooked as a hot cereal, ground into (or purchased as) flour for gluten-free baking, or even popped like popcorn!
I love popped amaranth tossed with salads, over hot cereal, added to baked goods, or in homemade granola bars.
Popping amaranth has a bit of a learning curve. It took me several tries before I found a method that works for me. It may take some experimentation for you as well but, to get you started, here is my method*:
- Heat a dry pan on high heat.
- Add about a tablespoon of amaranth and quickly move the pan in a circular motion (ala "Jiffy Pop") over the burner. The key here is to keep the pan moving in a circular motion until the amaranth has finished popping so that you don't end up with "snow" all over your kitchen!
(Updated from the original post, published May 2009.)
