Cooking only
Amaranth, a pseudo-grain, was a staple food source for the Aztecs & Incas. Amaranth seeds are a great addition to emergency home food bulk storage.
Nutritional facts for 1 cup of Amaranth:
– 9g of Protein (18% RDA)
– 5g of Dietary Fiber (20%)
– 11% Calcium
– 28% Iron
– 40% Magnesium
– 15% Vitamin B6
How to cook amaranth
1) Add 3 cups of water to a strong bottom pan
2) Bring it to a boil
3) Add 1 cup of dry amaranth seeds
4) Give it a quick stir
5) Close the lid and let it cook on low heat
6) Simmer until the water has been absorbed (about 20 minutes)
Remove from heat and use in recipe. Its normal for the cooked amaranth to be sticky and clumpy. You can crumble it in the recipe you put it into.
Simmered like other grains, these healthy "superfood" seeds cook up with a porridge-like texture and can be popped in a skillet like popcorn for a nutty flavour and crunchy texture. Like quinoa, amaranth is a good protein source and is gluten-free. Amaranth is a complete protein containing all essential amino acids. And it's high in protein too, about 26 grams of protein per cup. Amaranth contains dietary fiber, calcium, magnesium, potassium, phosphorus, and iron. One cup of uncooked amaranth has 31 percent of the RDA for calcium, 14 percent for vitamin C, and a whopping 82 percent for iron. But perhaps the best part is amaranth can be popped into what look like tiny popcorn kernels with a nutty taste that's popular in Mexico as a topping for toast and other foods. Popped amaranth is a treat that's worth the trial! Amaranth is also delicious in pilafs such as tabbouleh, cooked on the stove top into a thick, creamy breakfast porridge, mixed into pilafs, added to baked goods. sprinkled on granola or used to add nutrition to homemade snack bars. Store whole amaranth seeds in an airtight container and in a dark spot for up to a year.
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