Spiced Amaranth Recipe

Ingredients

1 cup amaranth (no need to wash)
1-inch piece cinnamon stick OR 1/2 tsp cinnamon
3 cardamom pods (crushed) OR 1/2 tsp cardamom
3 cloves (crushed) OR 1/4 tsp clove powder
1/2 tsp salt
2 teaspoons ghee or coconut oil
Sprinkle of lime juice

Directions

In a 1- to 2-quart saucepan, combine 2 cups water, amaranth, cinnamon, cardamom, cloves, salt, and ghee. Bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes, until the grains have thickened to a creamy consistency.
Keep an eye on the consistency by giving the bubbly amaranth a quick stir every 5-10 minutes.
Turn off the heat, leaving the pot covered, and let the grains firm up for 5 more minutes. Garnish with a squeeze of lime juice; serve hot.
NOTE: you can substitute red or white quinoa for amaranth in this recipe, or use half quinoa and half amaranth.

Notes

The Greeks called it “immortal,” and the Aztecs revered it as the “golden grain of the gods.” These are some of amaranth’s benefits. Amaranth greens are also delicious but have different nutrient ratios and healing properties.

Amaranth is a source of complete protein-it contains all the essential amino acids, including lysine, which is lacking in most grains.

Amaranth is high in fiber and a good source of magnesium and iron. lt is rich in manganese, calcium, phosphorus, and potassium. It is an ideal grain for vegetarians, vegans, and diabetics.

Dosha Type

Spiced amaranth is best for vata dosha (air-types) and kappa dosha (earth-types). We recommend using ghee in this recipe in the winter and coconut oil in the summer.

Adapted from Divya Alter’s “What to Eat for How You Feel”

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