Amaranth, also known as "kiwicha," is a tiny, grain-like seed that packs a big nutritional punch. Higher in protein than many other grains, it is a great gluten-free option that boasts nutrient density, thickening abilities and a mild flavor.
Boil 2-1/2 cups water and 1 cup Amaranth. Reduce heat to simmer and cover. Let simmer until water is absorbed, about 20 minutes. Use immediately or store in refrigerator for up to 1 week. To pop Amaranth, add about 1/4 cup of grain to a skillet set over high heat. Shake skillet to keep grains moving as Amaranth begins to pop.
Storage & handling
Store in a dry, cool place.