Amaranth 1 article

Tiny Amaranthus seeds function as a pseudocereal, behaving like a grain in cooking even though they do not come from cereal grasses. Whole seeds cook into a soft, slightly sticky porridge, can be popped, added to grain bowls, or milled into flour for baking. The flavor is mildly earthy and nutty. Amaranth is naturally gluten-free and contains more protein than many staple grains, while its minute seed size and sticky cooked texture distinguish it from quinoa or millet.