Amaranth grain, like quinoa, has protein innately created into it, and is known as a “complete grain.” According to the side of my package, amaranth “originated in South and Central America. It was a staple food of the Aztec empire and the preferred grain of Aztec royalty. Of all grains, Amaranth has the highest protein content and is a good source of calcium, fiber and iron.” You can cook amaranth with water, similar to quinoa or rice; Amaranth flour is also very popular as a part of gluten free baking. When I first started looking for amaranth grain, I didn’t even know what I was looking for…So in case that is you, I’ve added a close-up picture of the grains:
Here is a recipe that I’ve tried, using amaranth in a unique way.