Choose fresh, crisp, green bunches with no evidence of insect damage.


Keep refrigerated in a plastic bag. Use within one week.


Fat free, saturated fat free, cholesterol free, low in sodium, an excellent source of vitamins A, C and K, and a good source of manganese and calcium




Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease; what’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.
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Keyword: Amaranth
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 716kcal


  • 1 cup amaranth seeds
  • 2.5 cups water (for a porridge like consistency use 3 cups water and cook longer)


  • Combine amaranth seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. 
  • You can also “pop” amaranth like corn; simply preheat a pot or skillet over high heat (must be very hot), and add amaranth seeds one or two tablespoons at a time (adding too many seeds at once can cause them to burn). Continuously stir the seeds with a spoon as they pop, and once mostly popped, quickly remove from pan. Repeat with more seeds if desired. Popped amaranth can be enjoyed on its own or served with milk or soy milk and fruit for a healthy breakfast.


Calories: 716kcal | Carbohydrates: 126g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Sodium: 37mg | Potassium: 980mg | Fiber: 13g | Sugar: 3g | Vitamin C: 8mg | Calcium: 325mg | Iron: 15mg
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