Active Time

　　5 minutes

　　Total Time

　　30 minutes

　　Looking to boost your morning energy? Say hello to amaranth. Technically a seed, amaranth’s nutty granules keep their slightly crunchy texture when cooked, even if you over-simmer them a bit. They’re somewhat sweet on their own and become even more satisfying with just a touch of maple syrup or honey. “Amaranth is a complete source of protein, providing all nine essential amino acids,” adds dietitian and heart health coach Heather Shasa. “It also contains Lunasin, a group of amino acids which may have additional antioxidant and anti-inflammatory effects.” That makes this breakfast bowl particularly beneficial for those looking to manage cholesterol levels or keep tabs on overall heart health. Add a few heart-healthy nuts or fresh fruit to your simmered amaranth, and you’ve got a satisfying breakfast bowl or a rejuvenating midday snack. Cooked amaranth keeps its integrity for a few days in the fridge, too, making this an excellent recipe to batch cook, store, and reheat throughout the week. Just add a little more water or milk when reheating to replace any lost steam.

　　

Ingredients

Makes 4 to 6 servings

　　2 cups amaranth

　　4 cups water

　　½ teaspoon salt

　　

Accompaniments:

Broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; milk

　　

Step 1

In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.

　　

Step 2

Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.