1 cup amaranth
2½ cups water or broth
Pinch of salt (if using water)
Soak the amaranth in cold water for two hours or overnight. (If overnight, place in the fridge.) When ready to cook, drain with a fine mesh strainer.
In a medium saucepot, combine the amaranth, 2½ cups fresh water or broth, and a pinch of salt if using water. Bring to a boil, reduce the heat, cover the pot, and simmer for 20 minutes, stirring occasionally so the bottom doesn’t burn. Lift the lid to see if the amaranth looks tripled in size and is fluffy. If not, cover the pot and let it simmer for another few minutes.
Note: You can make amaranth cereal by boiling 1 cup amaranth in 3 cups water for 30 minutes. Serve warm, with milk and a bit of cinnamon or honey.