As demand rises for plant-based proteins, our vocabulary increases. Meet amaranth, a gluten-free grain rich in protein, fiber, and micronutrients.
Or is it a seed? That's a bit difficult to determine, with amaranth being referred to almost interchangeably as seed or grain — and finally, "pseudo-grain" — by reputable sources. Or, as Bob's Red Mill describes it, "This seed is a grain."
Regardless, the food has a nutty flavor and has gained popularity in recent years.
It can be made by sprouting — i.e. soaking it in water and allowing the grains to germinate for a few days — and then cooking. Similar to quinoa, amaranth is often added to smoothies, mixed into muffins, soups or stews, and eaten in place of pasta or cereal.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.
