Amaranth is a tiny seed that is packed with protein, calcium, and fiber. When cooked, it has a flavor similar to quinoa. Cooked in water or milk, amaranth will form a sticky porridge. One reason amaranth is becoming one of the most popular among other grains is because of its remarkable nutrition. It’s higher in minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.
- 2 cups water
- 1 cup organic amaranth
- 1 large apple, cored and diced (with skin)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- tbsp stevia or honey (optional)
- tbsp crushed walnuts
- In a saucepan, add all the ingredients and bring to a boil- stir frequently!
- Reduce head and simmer for 20-25 minutes until the amaranth is soft
- Serve with coconut or almond milk for added thickness
- Add a small amount of stevia or honey if more sweetness is desired
- Add crushed walnuts on top
Note: This can be made the night before and reheated in the morning. Store any leftovers in an airtight glass container in refrigerator- good up to 4 days. This is a great option if you are eliminating wheat or gluten- or perhaps you are on an elimination diet.
*From the Institute for Functional Medicine