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.
