Amaranth is Amazing!

I first heard about amaranth by reading about it in my copy of Vegan on a Shoestring, and immediately wanted to grab a bag and try some. It's a grain from South and Central America with a very ancient history, and according to VOAS it has protein and calcium levels comparable to chicken or turkey flesh, and higher levels than dairy. A 1/4 cup serve will give you 60% of your daily iron intake. WOW! Why aren't vegans everywhere chowing down on this stuff by the barrelful? One reason might be that it's pretty expensive. The small bag (200g?) I bought cost me $4, which seemed a little high but I think will go a long way. Another reason might be that it's so hard to find. For people in Melbourne I'd suggest going to Allergy Block in Carlton, and Ross's Nuts (snigger) in Northcote Plaza is where I got mine. Otherwise try your local health food shop or organic grocery. If you come across it I absolutely recommend you get it.
Amaranth grows like a weed and can survive harsh conditions.

I prepared my amaranth using the instructions in VOAS - first dry toasting (it pops like teeny tiny popcorn!), then simmering it on low heat for about 20 minutes in a ratio 2:1 water to grain. I then stirred it into some mixed roasted veggies (zucchini, capsicum, onion, garlic) and served it with a big seasoned, roasted field mushroom. The grain was so chewy and satisfying - almost 'meaty', and it soaked up the juices and oil from the veggies and mushroom brilliantly. I can't wait to use it again, and I'll definitely keep a store in the pantry. Cooked amaranth resembles quinoa.

You can use it as a replacement to cous cous, or in its puffed form, add it to cereal or muesli. I've seen puffed amaranth in the cereal section of Brunswick IGA, or puff it yourself in a dry pan over a medium flame. It's gluten free too, and you can add it to bread mix for a protein/iron/calcium boost.

In conclusion: Amaranth = Super Food.