Amaranth was a staple food of the Aztecs. It has a nutty flavour and its yield is similar to that of rice or maize. Amaranth is high in fibre, low in fat and is gluten free. When cooked they look like a somewhat sheen, almost like caviar.

Although amaranth has only recently gained popularity as a health food, this ancient grain has been a dietary staple in certain parts of the world for millennia.

It has an impressive nutrient profile and been associated with a number of impressive health benefits.

Amaranth is classified as a pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways. Its earthy, nutty flavour works well in a variety of dishes.

Besides being incredibly versatile, this nutritious grain is naturally gluten-free and rich in protein, fibre, micronutrients and antioxidants.

This ancient grain is rich in fibre and protein, as well as many important micronutrients.

In particular, amaranth is a good source of manganese, magnesium, phosphorus and iron.

How to Use Amaranth

Amaranth is simple to prepare and can be used in many different dishes.

Before cooking amaranth, you can sprout it by soaking it in water and then allowing the grains to germinate for one to three days.

Sprouting makes grains easier to digest and breaks down antinutrients, which can impair mineral absorption.

To cook amaranth, combine water with amaranth in a 3:1 ratio. Heat it until it reaches a boil, then reduce the heat and let it simmer for about 20 minutes, until the water is absorbed.

Here are a few easy ways to enjoy this nutritious grain:

• Add amaranth to smoothies to boost the fibre and protein content
• Use it in dishes in place of pasta, rice or couscous
• Mix it into soups or stews to add thickness
• Make it into a breakfast cereal by stirring in fruit, nuts or cinnamon
• Pop it like popcorn in a hot pan