Popped Amaranth

by brookefiore

This post is dedicated to the very talented blogger behind Edible Perspective. Had I not stumbled upon her blog I’m not sure how long it would have been before this post would have occurred. So thank you Ashley for such inspiration!



For a few months now, maybe longer, I have been subconsciously debating picking up a bag of amaranth. I walk past displays of Bob’s Red Mill even though I have a kitchen stocked with milled flax, chia seeds and the like. I pick up bags of ancient grains, I turn them over, read the stories on the back of the package, I wonder about Bob and I think, “maybe next time I’ll try something new.”


I have never directly expressed an interest in cooking amaranth, like many, I wasn’t even sure what amaranth was or what I would do with it. I like to try new things and given the nature of my profession, I often feel compelled to be comfortable discussing, cooking and eating a wide variety of foods.



So back to this wonderful evening when I was making virtual stops at a few of my favorite food blogs, one particular site gave a shout out to Edible Perspective and naturally, I had to see where the link would take me. I got to poking around through various recipes when I landed on popmaranth. Popped amaranth! And just like that, I knew that I needed to go out and get myself a bag of this stuff and get popping.


Though my love for amaranth is new and evolving, I thought I would use this post as a platform to educate those that may have no idea what I am talking about. And yes, you can definitely expect to see variations of breakfast posts inspired by amaranth in the future.


  • Amaranth has quite the history in Mexico and is considered a native grain of Peru.
  • Amaranth is not only full of protein, serving up 8 grams per uncooked 1/4 cup, it is also considered a complete protein.
  • 1/4 cup of dry amaranth contains about 80 mg of calcium, that’s almost as much as 1/3 cup of milk! It is also high in Magnesium and serves up 7 grams of dietary fiber per serving. 
  • Amaranth is naturally gluten free, proving to be yet another option for those required to follow a GF diet. 
  • Lastly, amaranth itself seems to have a very neutral flavor much like quinoa. This of course means that the flavoring possibilities are nearly endless. 

It may take a few times to get the cooking technique down but once you’ve mastered it you’ll be popping like a pro.


Head over to Ashley’s site for some much needed cooking tips.


Add in’s are endless including a combination of any of the following just to name a few: Shredded coconut, cocoa powder, vanilla extract, cinnamon, fresh or frozen fruit, dried fruit, chocolate chips, milk, yogurt, honey, maple syrup, peanut butter. You get the idea…


So what are you waiting for? Get popping!