Amaranth is a good source of Iron, Magnesium and Phosphorus, and a very good source of Manganese. It is also very high in protein. You can make it ahead of time and keep it in tupperware in the fridge for up to 5 days and use as part of other recipes.
1 cup water
1Add ½ cup dry amaranth to a small saucepan, cover with 1 cup water and bring to a boil.
2Lower the heat. Boil for 20 minutes at medium heat until all the water evaporates. Serve with fruit or vegetables and reserve for later. Will keep well in a tupperware in the fridge for up to 5 days.
- ½ cup of dry amaranth yields 1 cup (260g) of cooked amaranth.