Although no one knows exactly how long amaranth has been cultivated, there is evidence that it has been in Central and South America for nearly 8,000 years. It was a revered Aztec staple. Amaranth is now grown in North America, and production is on the increase. In addition to being high in protein and fiber, the grain is rich in lysine and methionine, essential amino acids. Amaranth cooks up sticky, not fluffy like other grains.
Plain amaranth is nutty but bland, and it can be cooked in half water and half stock or apple juice.
Try adding some fresh herbs or ginger root to the cooking liquid. Or serve it as a side dish. It's also a great breakfast cereal. For this purpose, increase the cooking liquid to 3 cups. Try sweetening the liquid with honey or brown sugar and cinnamon.