What Does Amaranth Taste Like? Is It Better Than Quinoa?

Amaranth is a nutritious and versatile grain that has been cultivated for thousands of years. Historically, it was a staple food crop in Mesoamerica and is still used in traditional Mexican and Indian cuisine today.

Amaranth is known for its high protein and fiber content, as well as its rich nutrient profile that includes iron, calcium, and magnesium. In addition to its nutritional benefits, amaranth has a mild, nutty flavor and a soft, slightly chewy texture that make it a popular choice for both sweet and savory dishes.

In this blog post, we will explore the taste and texture of amaranth, how it compares to other grains, and provide instructions for cooking amaranth at home.

What is Amaranth?

Amaranth is a type of grain that has been grown and consumed for thousands of years, especially in Mesoamerica where it was considered a sacred crop. It belongs to the family Amaranthaceae, which also includes leafy greens like spinach and Swiss chard.

What Does Amaranth Taste Like

Amaranth has a rich history in indigenous cultures, where it was seen as a symbol of fertility and abundance. It was used in rituals and religious ceremonies and was even considered a staple food. In the 16th century, the Spanish conquistadors banned the cultivation of amaranth as part of their efforts to eliminate indigenous traditions, but it continued to be grown and consumed in secret.

In terms of nutrition, amaranth is highly valued for its protein and fiber content. It contains all the essential amino acids, making it a complete protein source, and is also rich in minerals such as calcium, iron, and magnesium. Additionally, it is gluten-free, making it a popular alternative for people with celiac disease or gluten intolerance.

What Does Amaranth Taste Like?

Amaranth has a unique flavor and texture that sets it apart from other grains. It has a nutty, earthy taste with slightly sweet undertones. When cooked, it has a slightly chewy texture that some people compare to couscous or quinoa. However, unlike quinoa, amaranth doesn’t have a crunchy texture after cooking.

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In terms of versatility, amaranth can be used in both sweet and savory dishes. It can be cooked like rice or quinoa and used as a base for salads, stir-fries, and stews. It can also be ground into flour and used in baking, or made into porridge for a warm and filling breakfast. Because of its mild flavor, it can be easily paired with a variety of spices and seasonings to create different flavor profiles.

Compared to other grains, amaranth is similar in nutritional content to quinoa, but has a slightly milder flavor. It’s also a good source of antioxidants, which can help protect against chronic diseases like cancer and heart disease. Overall, amaranth is a nutritious and versatile grain that can add variety and flavor to a range of dishes.

What is Amaranth Similar To?

A bowl of cooked amaranth with fresh berries

Amaranth can be compared to other grains and pseudocereals in terms of taste, texture, and nutritional content. Here are a few examples:

  • Quinoa: Amaranth and quinoa are similar in that they are both high in protein and fiber. They also have a mild flavor and can be used in a variety of dishes. However, quinoa has a slightly nuttier flavor and a crunchier texture than amaranth.
  • Millet: Millet is another gluten-free grain that has a slightly nutty flavor and a texture similar to couscous. It’s lower in protein than amaranth and quinoa but is still a good source of fiber and other nutrients.
  • Buckwheat: Buckwheat is actually a pseudocereal, like amaranth, and has a slightly earthy, nutty flavor. It’s also gluten-free and a good source of protein and fiber. It’s often used to make pancakes, noodles, and other baked goods.

When it comes to culinary traditions, amaranth is especially popular in Mexican and Indian cuisine. In Mexico, it’s used to make a traditional dish called “alegría,” which is a sweet treat made with popped amaranth, honey, and sesame seeds. In India, amaranth is often used in savory dishes like curries and stir-fries, and is sometimes ground into flour to make flatbreads like roti. Overall, amaranth is a versatile grain that can be incorporated into a wide range of cultural cuisines.

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Which Tastes Better Amaranth or Quinoa?

The question of which tastes better, amaranth or quinoa, ultimately comes down to personal preference. While both grains have a mild flavor and can be used in a variety of dishes, some people may prefer the nuttier flavor and crunchier texture of quinoa, while others may prefer the milder flavor and softer texture of amaranth.

From a nutritional perspective, both grains are excellent sources of protein, fiber, and other important nutrients. Amaranth is particularly high in iron, calcium, and magnesium, while quinoa is a good source of folate and potassium. Both grains are also gluten-free and can be used as alternatives to traditional grains like wheat and barley.

When it comes to cooking methods, both amaranth and quinoa can be cooked using a similar method. For amaranth, the grain is typically rinsed and then cooked in a 2:1 ratio of water to amaranth for 20-25 minutes until tender. For quinoa, it’s also typically rinsed and then cooked in a 2:1 ratio of water to quinoa for 15-20 minutes until the water is absorbed.

Overall, the decision of which grain tastes better will depend on individual taste preferences. However, both amaranth and quinoa are nutritious and versatile grains that can be used in a variety of dishes to add flavor, texture, and nutrition.

How to Cook Amaranth?

A bowl of cooked amaranth

Cooking amaranth is a simple process that can be done on the stovetop or in a rice cooker. Here are the steps for cooking amaranth on the stovetop:


  • 1 cup of amaranth
  • 2 cups of water or broth
  • Pinch of salt (optional)


  1. Rinse the amaranth in a fine-mesh strainer to remove any debris.
  2. In a medium saucepan, bring 2 cups of water or broth to a boil.
  3. Add the rinsed amaranth to the pot and stir well.
  4. Reduce the heat to low and cover the pot with a tight-fitting lid.
  5. Let the amaranth simmer for 20-25 minutes, or until it has absorbed all the liquid and is tender.
  6. Remove the pot from the heat and let it sit for 5-10 minutes to allow any remaining liquid to absorb.
  7. Fluff the amaranth with a fork and season with salt, if desired.
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To cook amaranth in a rice cooker, simply combine 1 cup of amaranth with 2 cups of water or broth in the rice cooker and follow the manufacturer’s instructions.

To flavor and season amaranth, there are many options. For a savory twist, you can cook the amaranth in broth instead of water and add spices like garlic, cumin, or chili powder. You can also add sautéed vegetables, like onions and bell peppers, to the cooked amaranth for a hearty side dish.

For a sweeter variation, you can cook the amaranth in almond milk or coconut milk and add sweeteners like honey, maple syrup, or brown sugar. You can also add fruit like berries or bananas for a delicious breakfast porridge.

Finally, amaranth can be incorporated into a variety of dishes, from salads and stir-fries to veggie burgers and baked goods. It can be used as a base for a grain bowl or mixed with other grains like rice or quinoa. Its mild flavor also makes it a great canvas for a range of flavors and seasonings.


In conclusion, amaranth is a nutritious and delicious grain that offers a range of health benefits. With its mild flavor and soft texture, it can be incorporated into a variety of dishes, from breakfast porridge to salads and stir-fries. Amaranth is a great source of protein, fiber, and essential vitamins and minerals, making it an excellent addition to a healthy diet. Whether you are looking for a gluten-free alternative to traditional grains or simply want to try something new, amaranth is a versatile and satisfying choice. So, go ahead and give it a try!

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