Amaranth is a gluten-free small pseudo-grain that has been consumed for thousands of years, since Mayan, Aztec and Incan times. Raw amaranth has the size of a small seed, similar to quinoa, but it expands considerably when boiled and develops a mild nutty taste. Incredibly versatile, this nutritious grain is filling and will add several nutrients such as protein, fibre, vitamins and minerals to various recipes. Use it to replace oats in porridge or rice in curries and risotto, or add it to soups.