Amaranth, a member of the chenopodium family along with quinoa, beets, and swiss chard, is an amazing food. This versatile plant, which grows quickly in the humid lowlands of Africa, is a leafy vegetable typically consumed in Togo, Liberia, Guinea, Benin, and Sierra Leone. The plant thrives in hot weather and is an excellent source of protein, vitamins, and essential minerals, including calcium, iron, magnesium, potassium, and zinc.

Although many classify it as a grain, it is technically a seed, which offers the human body every amino acid it needs to thrive. This is more than a tasty chicken leg can say for itself! The greens are also edible. Try to grow some in your garden this spring.

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Amaranth makes a wonderful breakfast because its high protein content lends the perfect balance of energy for the day ahead. Try these breakfast cookies to delight your senses. Take some to go for an afternoon snack!

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As always, be well and keep cooking more whole, local, seasonal food!

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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