Ratio: 1 cup *soaked amaranth + 1 cups water or broth = 2-2½ cups cooked

Step 1: Rinse: Place amaranth in a strainer and rinse well in warm filtered water.

Step 2: Soak: When possible soak amaranth overnight to improve digestion and increase the absorption of nutrients. For every 1 cup grain add 1 Tbsp. of apple cider vinegar (ACV) or lemon juice, cover and soak in filtered water overnight at room temperature.

Step 3: Cook: Rinse & drain in warm water. Place rinsed amaranth and 1 cup of water (less for thicker, more for porridge consistency) and bring to a boil with the lid off. Turn the heat down to low, cover and let simmer for 10-15 minutes. Turn heat off, cover and let stand for 5+ minutes or until all of the remaining water is absorbed. Mix with a spoon and enjoy! Note: amaranth is more porridge-like than fluffy like rice or quinoa when complete. You can also add amaranth and water to a rice cooker and in about 20 minutes it will be done! No fuss no muss!

*Non-Soaked Amaranth: Increase water by ¼ cup for every 1 cup non-soaked grain and cook for approximately 5-10 minutes longer. If you don’t have time to soak your grains not to worry, it just helps improve the digestion, neutralize anti-nutrients and optimize all the nutrition for your body

Enjoy cooked amaranth for 2-3 days that has been stored in the refrigerator or up to 4 weeks if stored in the freezer. Amaranth can be defrosted and then used in your favourite recipes!

What To Make…


©dr.joël, inspiring health naturally


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