Using Amaranth And Quinoa

Using Amaranth And Quinoa


Amaranth is a highly nutritious gluten free ancient seed that is native to South America. It is high in protein, along with many vitamins and minerals. Some people call it a ‘super grain’ because it is so nutritious. It is great especially for people who are gluten free. See what if I cannot eat wheat for more info on the nutritional value of amaranth.

Amaranth grain has a slightly nutty flavour and can be used in many different ways. You can:

  • Boil it by using ½ cup amaranth to 1 cup of water and eat it as a porridge.
  • Pop it like popcorn for a tasty snack.
  • Boil it and use as a replacement for rice. However, it does not puff up like quinoa or rice when cooked.  It is more like cous cous. It is important not to overcook it though because it will stick together.
  • Toast in a hot skillet for a different flavour.

Amaranth flour can be used as a thickener for making white sauces, soups and stews. It can also be used along with other gluten free grains to increase the nutritional value and improve the consistency of baked products.

It also comes in flakes or puffs that are great for breakfast or in gluten free baking such as for making slices.

Amaranth pasta including penne and spaghetti is also available.


Another ancient South American seed. It is thought of as a grain but scientifically is a seed. It is also highly nutritious and comes in a variety of coloured grains including white, black and red. Like Amaranth, Quinoa (pronounced keen-wah) is also available as flour, flakes, puffs and pasta, enabling it to be used in

Quinoa can be:

  • Used as a replacement for rice. See recipe below.
  • Made into a porridge. Cook 1/2 cup whole, rinsed quinoa in 1 cup of water for about 15 minutes. You could also make in the microwave in less time, depending on your microwave.
  • Quinoa flakes can be used as a cereal.
  • Substitute whole cooked quinoa for rice in rice pilaf recipes and for bulgur in tabouleh recipes.
  • Combined with other gluten-free flour mixes to improve the nutritional value.
  • Used in moderate amounts (about ¼) in muffins and other baked goods to improve texture and nutritional value.
  • Added to soups or stews for a delicious nutty flavour.

Note: If you are using quinoa, unless it is an ancient harvest grain, it is important to wash your seeds well before using to remove the saponin which creates a bitter flavour.

Boiling quinoa
Bring the water to a boil and stir in rinsed quinoa. Reduce heat and simmer, covered, for 10 -15 minutes. The grain, when cooked, should be slightly translucent and not be mushy. The tiny spiral of the germ will be visible. Fluff the grain with a fork and set aside to cool. If there is still liquid remaining, you can continue cooking, uncovered, until all the liquid has been absorbed or has evaporated.


At Allergy Train, we aim to be a source of nutritional and food hypersensitivity information to guide you in your journey through an elimination diet or in learning to live on a restricted diet. However, the information provided on our site is for educational purposes only and should never be used to diagnose food hypersensitivity or other medical conditions. It is very important you talk to a health professional such as a doctor and a dietitian before you undertake any kind of dietary elimination process or restricted diet.


Our Allergy Train Pty Ltd website contains links to other websites to assist you with obtaining more information. However, we do not necessarily endorse all the content on these sites. Please critique each of these sites yourself before taking on board any of the information found on these sites.

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  • Jenny Trezise
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