Two Andean grains, quinoa and amaranth (known as kiwicha in the Andes) have gained a world-wide following thanks to their great taste and highly nutritious properties.Both grains are an unusually complete source of protein compared to grains like wheat and rice, containing the essential amino acid lysine, as well as iron and other nutrients.

There are many ways to enjoy these grains. Quinoa grains are larger than amaranth, whose tiny grains are almost as small as poppy seeds.Quinoa and amaranth can be cooked like rice, and enjoyed as a pilaf-like salad. Both have a slightly nutty flavor and a pleasingly chewy texture.Both quinoa and amaranth can be processed into "flour" which is used to make breads and other baked goods.

In South America, one of the most common way to prepare these grains is to toast or "pop" them, which is quite simple to do.Popped amaranth and quinoa are common breakfast cereals (similar to rice krispies or corn puffs), and they are also used to prepare street food snacks that are something like seed and nut bars. It's quite entertaining to "pop" these grains in a skillet, and it gives them a nice toasted flavor.Amaranth exhibits especially impressive popping ability considering its tiny size - it pops opens and turns white like miniature popcorn.
Served these popped grains as a snack, or add them to cookies or baked goods.Sprinkle them on top of breads or bagels, or shake them over a salad for a healthy crunch.

See Also

Quinoa- A Super Grain

Photo Gallery of Quinoa Recipes

Chimichurri Quinoa Salad