Amaranth and Quinoa

(both Gluten-free),

look so much alike

I can't tell them apart...

...both have absolutely gorgeous colorful flowers and their leaves are among the most nutritious of all vegetable greens!

Amaranth can be found growing in the floating gardens of Mexico City.


And then the benefits of their fruit (grain) - My oh my!

These 2 relatives come closer to meeting the genuine, (that's the key word) protein requirement that we have been convinced to believe that "milk" has!

Why am I not surprised?

Do we not doubt that our Creator planned a beautiful, healthy, healing world for its natural state!?


Amaranth ~ 1: 2 ½ - 3 …..for 20-25 minutes (or pressure cooker for 4 minutes)

Has 2 grams of fiber per 1/2 cup. It is a tremendous source of energy and fortitude! It can even be counted as a vegetable!

This is a perfect BABY FOOD!

as it is easily digested and packed with essential amino acids.


Refer to "General Grain Cooking Instructions" of 1 part grain to 2 1/2 - 3 parts boiling water.

Chef Brad recommends if using the flour instead of the grain for a hot cereal, try 1 part water to 5 parts flour. Can also sprinkle popped amaranth on top for extra flavor.

When cooking the grain, don’t overcook or it may turn to mush.  It is great alone or with milk, honey and cinnamon.

The flour is great for thickening sauces.


Amaranth is extremely high in protein. Amaranth seeds, derived from the amaranth plant, are similar to quinoa in that they contain lysine, the amino acid lacking in most other grains, and the one responsible for adding protein. 

Quinoa gets all the praise and hype as a super duper food; some would argue that Amaranth is even better, but they are relatives so that’s why they are both POWER PACKED!

All of the grains have their own unique nutritional profile;

that’s why it is important to eat a variety to keep our body functioning properly!!


Amaranth contains three times more fiber and five times more iron than wheat, and has more protein than milk!  It also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion has traditionally been given to those recovering from an illness, or ending a fasting period. 

It is the grain highest in folic acid, calcium, and vitamin E. It even contains a bit of vitamin C. It can be used as a thickening agent too.  It makes a very tasty sprout !


And…..I love it popped!  That’s right – you can POP IT!

Add popped Amaranth to a bread mix (like a flour) for a wonderfully "light" loaf.

¼ cup dry amaranth = 1 cup popped

You can grind Amaranth to use as a flour, but "popping" the grain really makes it come to life Chef Brad says. Popped amaranth has a wonderful flavor and gives bread a lighter texture. Use popped amaranth in bread or cookie dough, or added to hot cereal, etc.


Directions:  Put a cooking pot (dry) on the stove on medium high; get it hot!...test by adding a pinch of amaranth; if it dances and pops, it’s ready.

Pour the dry amaranth in, in about 1/8 cup amounts at a time. Putting too much in the pot may make some burn. Cover with lid.  It'll start popping into tiny white pops instantly. It's so cool to watch -- in just a few seconds the whole pan looks like a cloud of white puffs, brought to life right before your eyes! Don't worry if some look white (popped) and some grains are darker; it'll all work out and be just fine!

I hold the handle with the lid on and shift a little on the stove back and forth so it won't burn. Toward the end of popping, lift pan off the burner to finish up the popping (it'll have plenty of heat inside the pot to do this), but even if some "look" burned, it won't taste it!

I am so glad to have found this “popped” treat. 

It is perfectly digestible and tasty without butter and many less calories!

You can shake Parmesan on it, or use the small 2.5 pound size can of rainydayfood's "FD Cheddar Cheese Powder" -- it's to die for!

I store the big #10 size can of Cheddar Cheese Powder for when there's a real need, but for now, I open the smaller 2.5 size can.


Lucky us - so many choices and offerings!

You can also add this popped grain to bread to lighten the texture.

Yes, Amaranth rocks!!


Here’s an idea that combines Quinoa and Amaranth (remember they’re relatives so they’ll go well together…haha, not like all relatives huh), just teasing!


*Corn Chowder with Q & A (not Questions and Answers, but Quinoa & Amaranth)

Reconstitute FD corn, peppers, and celery, or use fresh since it is available now (whatever amounts you prefer).   Sauté them in a little oil for a few minutes, but hold most of the corn back.  Set aside. 

Add Amaranth first to the veggies with some boiling water and bring to boil.  Then add Quinoa and thyme.  (Make sure there’s enough liquid for both the grains to cook.)  Thyme is my favorite spice to cook with Bring back to boil again, cover and simmer about 10 minutes. If using "fresh" thyme, add last minute or two before eating -- you don't "cook" fresh herbs; they'll lose their flavor; add them at the end.

Blend (puree) the set aside (and reconstituted) corn with a little water to make smooth.  Add this to the sautéed veggies and stir.  Cover again and let warm up about 5 minutes.

Can add a little milk, butter, salt and pepper and let thicken.  (Would use dry milk and butter powder with water to blend in leaner times.)


Think about the foods you like and store them in their FD state when budget allows;

that way, you’ll still have your favorite foods if having to eat totally out of your SHELF ITEMS. 


NOT WHEN the food storage sites are sold out

because of a panic attack and NOT WHEN prices have risen

due to higher grocery store prices!


*Amaranth Candy (I double or triple this recipe to have enough)

Grab this instead of chips or dessert to snack on after dinner! What a sweet chewy treat!! There is no "grains" taste - just yummy crunch satisfying taste!!!!

1/4 cup brown sugar (can be either dark or light)

1 cup water

5-6 drops of fresh lime juice (whatever you like, I add more too)

(I have a lime tree, living in Florida. Wherever you live, plant the fruit trees that grow in your area.) It's YEAR SUPPLY! I also rub the "cut" lime on my wooden board before dumping out the candy mixture on it.

1/8 cup dry amaranth (then pop it). You can use more popped amaranth if you think the finished product is sticky to the fingers, but this is the amount that I personally like.

Place the brown sugar and water in a heavy bottomed pot (I use cast iron) and cook. It takes about 35-40 minutes on high, to cook down. Stir here and there. The syrup needs to reach the hard ball stage of 250-266 degrees on a candy thermometer or a digital thermometer.

Then turn off heat, remove from burner and add the lime juice. Stir in the popped Amaranth immediately with a wooden spoon or a heat resistant spatula.
Quickly spread the mixture onto a wooden board. Press down with cake spreader or spatula or use your fingers, but be careful, it'll be hot. I'll put lime juice on my fingers as I press down and around.


This is super good!!!

And think about a time of need -- wow, what nutrition in such a yummy, chewy, sweet treat!

 DON'T WAIT until a time of need; enjoy now!

Cool the mixture for about 2 minutes, until partially set, and cut into finger-size strips. I just cut randomly. I store in a tupperware container placing wax paper between each layer. The candy from this Amaranth recipe will store in a tin for up to one month.





Copyright 2012 for personal use only