Though somewhat unknown, amaranth is an ancient grain that was once popular in Aztec cuisine. It’s tiny, quick cooking and highly nutritious, not all that unlike quinoa. While amaranth fell into obscurity for a number of years, it has recently seen a resurgence. With plenty of iron, protein and even some Vitamin C, some are considering it one of the latest superfoods.
Amaranth is technically the seed of the beautiful red flowering amaranth plant. These seeds may be ground into flour, cooked like oatmeal and popped, like we’ll do here for this parfait.
Popping amaranth is just like popping popcorn, except you don’t need to use any oil. Just make sure your pan is plenty hot and that you only use a small amount of amaranth at a time, such as a tablespoon. It may take you a trial run to get the hang of it – we recommend a thin-bottomed pan rather than something heavy duty like cast iron – but once you’ve got the hang of it you’ll be popping it up in no time. View our amaranth popping video.
In this parfait, the amaranth adds a nice crunch to layers of yogurt, grapefruit, honey and coconut. Assemble these the night before for a quick breakfast on the go.