“Like quinoa, amaranth is not actually a grain, but the seed of an amaranth plant. It is high in protein, and surprisingly calcium, too,” says Hayim. “Amaranth is usually cooked in water, like rice, or can be consumed raw. Amaranth is also naturally gluten-free, and has been shown in studies to lower incidences of chronic disease such as heart disease and stroke.” As a plus, amaranth is higher in muscle-building protein than wheat and brown rice.
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