Amazing Amaranth

Amaranth, like quinoa, is a new addition to the pantry.  Widely used among ancient civilizations, amaranth is prized for being a complete protein, providing all the essential amino acids.  When sprouted, the leafy greens may also be consumed as part of a meal.  Higher in fiber than quinoa, amaranth has a sticky texture when cooked alone.  For this reason, amaranth is usually used as a secondary grain to great a blend.  When blending amaranth into a grain, keep the ratio below one-third and follow the cooking directions of the base grain.  I like to blend my amaranth into quinoa, both red and white, to increase the nutritional potency and enhance the nutty flavor of both grains.