Small grains with a distinctive flavour for warm breakfasts and savoury dishes.

Cooked amaranth has a tender, slightly sticky texture.

How to use:

• Breakfast: cook in water, then finish with a plant-based drink, cinnamon, apple or banana.
• Side dishes: serve with roasted vegetables, mushrooms and cashew sauce.
• Soups: add cooked amaranth to vegetable soup for thickness and texture.
• Vegetable patties: combine cooked, cooled amaranth with beans or vegetables using a suitable recipe.
• Warm bowls: pair cooked amaranth with broccoli, herbs and lemon dressing.

Preparation: Rinse in a fine sieve. Use 2.5–3 parts water to 1 part amaranth. Add to boiling water and simmer for 20–25 minutes, then leave covered for 5–10 minutes. Adjust the liquid if needed.

Ingredients: Amaranth seeds.

Nutritional information per 100 g:
Protein: 13.56 g.
Fat: 7.02 g.
Carbohydrates: 68.55 g.
Fibre: 6.7 g.
Energy: 371 kcal / 1552 kJ.