Amaranth may look and cook like a grain, but it is actually an ancient seed, naturally rich in nutrients. Once cooked, it develops a soft, slightly creamy texture and a delicate nutty flavour, making it an interesting alternative to rice, quinoa or other grains.
Use it as a base for grain bowls, serve alongside vegetables, add to soups and stews, or cook into a warm breakfast porridge.
For something different, amaranth can also be popped in a dry, hot pan – keep the lid on as the tiny seeds pop quickly – and added to homemade muesli, granola or breakfast bowls.
May contain traces of gluten.