Making a large batch keeps well over a week, and it tastes good cold too! Cooked this for breakfast. We added bananas cooked in coconut oil which worked well from a texture standpoint.

It took longer for the amaranth to cook. Maybe we toasted it for too short a time or there is some other prep required. It was worth the effort for a pleasant warm healthy taste. We also added a few raisins and honey. If you dislike the taste of quinoa, don't bother with amaranth.

I had high hopes for this, but it tastes just like quinoa - bland, yet bitter. Maybe the birds will eat it. Cooks slowly as described. Wonderful aroma. Texture like slightly-chewy cream of wheat. Oooh I loved this. Trying some new things and picked up a small amount of amaranth at the bulk store.

I toasted it first, as some other recipes call for. No presoak not organized enough. Change up that porridge! Let the amaranth soak in water for hours T apple cider vinegar before cooking.

The porridge does well being cooked in a slow cooker, too, then you don't have to stand over it for half an hour, stirring. Other good add-ins to increase the protein: walnuts, peanut butter, chia seeds.

I make 8 servings at a time and freeze in single- serving portions, then mix in an egg when heating up for even more protein. Amaranth makes for a fantastically healthy, fiber-rich breakfast! I made this with half soy milk and half water, then later added the milk in the recipe at the end.

It turned out very thick and creamy. I also substituted date syrup as the sweetener. To serve, I stirred in chopped walnuts and dried cranberries and several fresh blueberries and topped with a little more soy milk.

The result was a plant-based breakfast that was delicious, very nutritious, and full of the calcium. I expect to cook again this with a variety of other additions. Not a fan, I think it's largely the kind of 'green' flavor of the aramanth. I tried mixing in some pears and blueberries, but it's still not very good.

Did I miss toasting the seeds first? I gave the recipe two stars because the recipe is extremely simple and is somehow off. Everything else is fine. I made this for my kids and they loved it.

It's very filling!! I cooked it until it was thick but still had liquid. I then added raisins, molasses, and pumpkin seeds. To serve I added some cinnamon coffee creamer.

Just made this with a combo of coconut milk and almond milk. It is so good. The texture is great. This is probably going to become my new go-to morning grain instead of oatmeal. Total Time 40 minutes.

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Learn more. Print Options. Ingredients Yield: Serves two. Add to Your Grocery List. Powered by. Preparation For the Amaranth Porridge Step 1.

Tip Advance preparation: You can make more than you need and keep the remainder in the refrigerator for a couple of days. Amaranth reheats well. I add a little more milk when I reheat. Ratings 4 out of 5. Your rating.

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menu icon. search icon. About Similar to quinoa, Amaranth is actually a seed that acts like a grain, with a nutty, slightly earthy flavor. Purchase Amaranth Whole Amaranth Amaranth Flour. Amaranth Porridge with Caramelized Bananas and Pecans Amaranth Porridge with Roasted Pears Blueberries 'n' Cream Amaranth Porridge Carrot Amaranth Polenta with Parsley Oil Coconut Rhubarb Amaranth Porridge Coriander Cauliflower Amaranth Salad Spiced Delicata Squash with Amaranth and Garlic Yogurt.

Amaranth Recent Recipes Carrot Amaranth Polenta with Parsley Oil Spiced Delicata Squash with Amaranth and Garlic Yogurt Amaranth Porridge with Caramelized Bananas and Pecans.

Try these 20 easy amaranth recipes, like soft and chewy ginger cookies , lively lemon pop p y seed muffins and amaranth chicken burgers , and you're bound to be converted. Oh, did we mention amaranth is gluten-free and packed with protein?

Amaranth is widely mistaken for a grain—it's actually a seed, says Real Simple. It's a mild, slightly nutty-tasting pseudocereal that can be boiled to be used in lieu of rice or quinoa, or ground up into flour for baking.

It's gluten-free and rich in both iron and protein, making it a healthy addition to any diet. According to Healthline , it could potentially help you lower your cholesterol or lose weight.

Gluten-Free Sweet Amaranth Waffles with Spiced Chai Poached Pears. Amaranth flour and whole-grain amaranth are used in these hearty, gluten-free waffles. The amaranth flour is combined with sweet rice flour which is different from brown or white rice flour.

Candied popped amaranth adds a sweet finishing touch, making it the ultimate weekend brunch dish. Gluten-Free Amaranth Tortillas and Vegetarian Breakfast Tacos. Mix amaranth with other ancient grains for a stellar gluten-free tortilla. Try them with these vegetarian-friendly breakfast tacos.

The filling is made up of black beans , eggs, veggies, spices and herbs—but feel free to get creative with what you put in there. Lively Lemon Poppy Seed Muffins. Combine amaranth, oat and cornmeal with Meyer lemon and puréed carrots for the most delicious gluten-free, vegan muffins of all time.

The carrot adds bright color, as well as healthy carotenes and other good vitamins, to every bite. Peanut Butter Espresso Banana Bread. Wake up to the delicious combination of espresso and peanut butter. Over ripe bananas are best, because they're mushy and prevent waste—but if that isn't possible just ripe is fine!

Ginger Amaranth Crumble. These delicious, crunchy bites combine popped amaranth with sesame seeds, pumpkin seeds and candied ginger. Munch on it as a stand-alone snack, or throw atop some Greek yogurt No-Bake Vegan Protein Bars.

Looking for a quick snack on the go? Add amaranth to no-bake vegan protein bars along with peanut butter and dark chocolate, of course.

They keep for five days in the fridge, but you can also freeze them for much longer. Amaranth Chicken Burgers. The secret to keeping chicken burgers light and moist?

Cook it in advance to make this recipe extra quick and easy. Although fine breadcrumbs are fair game in a pinch, panko breadcrumbs are preferable.

Magic Multigrain Whole Wheat Sandwich Bread. Any ancient grain, including amaranth, works in this delicious homemade whole-wheat bread.

Topping the loaf with poppy seeds or oats adds texture and an artisanal touch. Rhubarb Apple Amaranth Porridge. For vegans, breakfast is the toughest meal of the day. Ugh, oatmeal again? Jazz things up with a versatile porridge you can serve with any seasonal fruit.

Consider adding coconut yogurt too for added dairy-free creaminess. Amaranth Cakes with Lentils, Kale and Chipotle Aioli. Serve these pan-seared cakes on a salad or a bed of cabbage slaw for a hearty, healthy meal and don't forget the chipotle aioli. Ground flax might seem like a random ingredient, but it's a binding agent—so don't leave it out.

Amaranth Falafel with Green Tahini Sauce. In this hearty Middle Eastern dish, amaranth teams up with another trendy and nutritious ingredient: spirulina.

Spirulina should never be cooked, so instead it acts as a healthy addition to the dressing. Gluten-Free Raspberry Chocolate Chip Muffins. These can be frozen for up to three months, so make 'em ahead and enjoy for weeks to come.

Soft and Chewy Ginger Cookies. Amaranth flour, buckwheat flour and arrowroot starch keep these ginger cookies soft and chewy. Enjoy as a snack, dessert or even for breakfast—we won't tell. Gluten-Free Savory Amaranth Waffles. Hot take: Popped amaranth and a fried egg are the most divine toppings for waffles.

Feel free to switch up the toppings—swap arugula for kale, add caramelized onions whatever tickles your fancy. Whole-Grain, Gluten-Free Pasta. Making pasta never seemed so easy or healthy, for that matter. Serve with your favorite sauce—butter, pesto, marinara the pantry is your oyster—and all the grated Parm.

No ratings yet. Prep Time 5 minutes minutes. Cook Time 20 minutes minutes. Total Time 25 minutes minutes. Servings 2 serving. Ingredients Amaranth Porridge 1 cup amaranth 2½ cups water. Toppings Fruit of choice chopped. Try nectarine, peaches, plums, berries, kiwi, etc.

Instructions Add 1 cup of amaranth to a pot with 2½ cups of water. Bring this to a boil, then cover and reduce heat to low. Let the amaranth cook for about 20 minutes or so until all the liquid is absorbed. Once it's done you'll see it has a really thick porridge consistency.

Pour the amaranth porridge into two bowls. Top each with chopped fruit of your choice, shredded coconut, seeds, and a swirl of cashew butter on the top. Recipe Notes You can save the second bowl of cooked amaranth for tomorrow morning, simply reheat and add toppings then.

Did you make this recipe? Once it's done you'll see it has a really thick porridge-like consistency. Meanwhile, chop tomatoes, onion and avocado. Toss in a bowl with pumpkin seeds, sunflower seeds, salt and a small drizzle of olive oil. Add oregano now if desired. Pour amaranth porridge into two bowls and top each with half the chopped tomatoes, onion and avocado mix.

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