Learn how to make popped amaranth! The gluten-free high-protein seed can be popped like popcorn. It takes only 10 minutes to make one cup.
It’s hard to keep up with the long list of “superfoods” out there but this one should definitely make your list. Amaranth is very similar to quinoa. Both seeds are naturally gluten-free and very high in protein.
In case you’ve never heard about Amaranth before, let’s get to the basics:
What is Amaranth?
It’s often called a “pseudograin” because it’s not technically a grain but rather a seed. Exactly like quinoa. Amaranth was a staple food for the Aztecs and has been cultivated for thousands of years.
Today, most Mexicans consume it in a candy bar called “alegría”, which translated means joy. It is basically popped amaranth mixed with piloncillo (raw cane sugar).
The seeds are even smaller than quinoa seeds. And as opposed to quinoa it doesn’t fluff when cooked in water but rather becomes a sticky mush like oats in porridge.
In small amounts, it is an excellent thickener for soups, sauces, and jams.
Is amaranth gluten-free?
YES! Amaranth is naturally gluten-free because it isn’t a grain. If you are gluten intolerant, even more reason to incorporate amaranth into your diet. Together with quinoa, it’s the best substitute for any grain.
Amaranth is also lower in carbohydrates than for example rice or pasta. So if you are following a low-carb diet this is an amazing side dish for you.
Can amaranth be eaten raw?
Well, it “can”, but there is no point. We can’t digest raw amaranth. It’s like eating raw rice or raw beans. It’ll pass right through our digestive tract without change.
It’s necessary to either cook it or puff it so we can digest it and enjoy the benefits of this amazing superfood. To cook it, you basically cook it just like quinoa or grains. Put Amaranth and water in a saucepan in a 1-2 ratio, bring to the boil, reduce heat to low, and simmer for 15-ish minutes or until all water is absorbed.
It becomes all gelatinous and mushy so eat it right away either as porridge with nuts and fruit or with some salt as a side dish.
I’m not a big fan of cooked amaranth which is why I always puff it. The nutty taste of the seed is enhanced and it tastes divine mixed into all kinds of dishes.
How to puff amaranth
It’s easier to make popped amaranth than popcorn. With popcorn, it’s kind of a faith thing. You place the kernels in the pot then you close the lid and pray. You can’t really see what’s happening in the pot. Haha.
With Amaranth it’s different. You do not add a lid. You want to prevent steam building up in the dry pot so no lid! The bad thing about this is, some seeds jump right out of the pot. The good thing, you keep an eye on your seeds and get them to pop beautifully.
Now there are a couple of nitty gritty details to ensure success. And here goes a big shout out to my amazing Mexican husband who did all the testing for me. It was his idea to post this blog post and the tips and tricks are all thanks to his research and testing :)
- use a high pot to avoid too many popped amaranth seeds shooting all over the place.
- the temperature has to be “PERFECT” so all the seeds immediately puff but none burn. You might have to toss the first two batches you try puffing until you find the perfect temperature of your stovetop. Too hot and they all pop but also all burn ahead of time. Not hot enough and they don’t pop but just burn. On my induction stovetop that goes from 1-9 and with cast iron pot I need to preheat my pot for about 5 minutes on 7 and then the amaranth pops perfectly.
- shake the pot often to get all seeds moving to the hot spots of the pot bottom and pop evenly without the popped ones burning.
What to make with popped Amaranth
You can eat popped amaranth just like that. My kids love a mix of just popped amaranth a few maple flakes to sweeten and they spoon it all out of a bowl. It’s a little dry for me like that.
I love adding it to granolas or salads. I also love making Tuna Patties with it and this Midnight Snack that is TO DIE FOR.\
Popped Amaranth
Ingredients
- 1/2 cup amaranth seeds
Instructions
- Preheat a high pot over medium-high heat.
- Spread about 1 Tablespoon at the time as evenly as possible on the bottom of the hot pot.
- Wait for the seeds to pop. This should be quite immediate. If they don't pop right away, the pot wasn't hot enough and the seeds won't pop and just burn. Discard that batch and start over.
- Once the popping starts, shake the pot to ensure all seeds pop and the popped seeds don't burn.
- Once the puffing ceases remove the popped amaranth and put into a sieve to shake out the unpuffed seeds.
- Then add the popped amaranth to a bowl and repeat the same process until all amaranth is popped.
- For every Tablespoon of raw amaranth you'll get about 2 Tablespoons popped amaranth.
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Lea says
Your instructions were bang on, my first lot went in the bin and then I found my rhythm, I managed to do a 300g bag in a short and interesting time. I used a fryer screen to stop them popping everywhere. Thank you :)
julie anne Light says
Don’t you need to wash it before cooking?
Lorena Grater says
The seeds cannot be wet if you want to pop them. Not even slightly. If you want to wash your amaranth you will have to spread it out on a kitchen towel and let them dry completely again, preferably a good 24 hours of drying.
Haley Monroe says
Would this work for quinoa as well? I can’t find amaranth locally and know that quinoa is similar.
Lorena Grater says
I haven’t tried so I don’t know for sure but I would assume it works the same way.
BB says
Can you recommend a specific sieve to use? Nothing I have on hand works. Thank you!
Lorena Grater says
oh no, unfortunately my mesh sieve doesn’t say what brand it is and I bought it decades ago so I don’t remember where I bought it but I would assume what you need is a “medium mesh” sieve instead of a “fine mesh”. For example this one: https://amzn.to/3SP52Rr
Susie says
I love this recipe, I have a limited diet and following the “Eat Right for your Type Diet”. Amaranth and Quinoa are big parts of my diet (no grains). Thanks for another great way to enjoy Amaranth!
I will definitely try the Tuna Patties and snack bars 🤗.
Thanks!
Cathleen says
Thank you for your time in researching and for posting this article. it is beneficial for me. I have a wheat intolerance, and I’m always looking for grains/seeds that I can eat. I most likely will always eat it popped.
Nae says
You should try it boiled. I add it to quinoa for a breakfast bowl with eggs. It’s delicious and great for the digestive system.
dee says
Can you add oil if so what oil? Can you add salt?
Lorena Grater says
No, you can’t add oil. The amaranth won’t be able to pop then. You can add salt later, once it popped and you transferred to a bowl.
Irene says
The amaranth seeds I have are BLACK … will this give the same results??
Phyllis says
I am surprised that no one suggested inverting a large sieve on top of the pot to prevent the little escape artists from ending up all over the stovetop.
This was my first time of using amaranth, and I like it very much.
Lorena Grater says
This is brilliant! I never thought about it and you are absolutely right!
NDT says
A grease splatter screen would work great too, it’d be possible to use a shorter pan too, like a 12″ frying pan.
Maggie says
Great idea ! do you need to soak and dry amaranth before popping ?
Lorena Grater says
No, you can’t soak it. If you soak it, it won’t pop.
Hilary says
Can you use it in a hot air popper just like regular popcorn? Just wondering since I still have one of those things hanging around in the back of the pantry…
Lorena Grater says
I have never tried but maybe?
Ken A. says
I just tried an air popper, and now there’s popped and un-popped amaranth all over the counter and on the floor. Not going to try that again.
Lorena Grater says
oh my gosh. What’s an air popper?
Willow says
I tried that, and no, unfortunately it doesn’t work. If you have a whirligig for stovetop/kettle corn (not sure of the technical term 🤣) that works beautifully
Natalina Bertoldi says
Can I use popped amaranth on a acai bowl with toppings on it? Instead of cooking it? Love the crunch hihi .. 🙂
Lorena Grater says
absolutely
Melissa says
Thanks for the recipe and ideas for how to eat it puffed! I can get it cheaper uncooked than puffed and am excited to try. We used to eat it puffed and somehow coated in honey (but not too sticky like an alegria) in Mexico growing up as a treat.
ML says
Thanks for the detailed instructions on how to puff it well! I just made some and can’t stop munching on the warm puffs by the spoonfuls 😁
So fun to eat! Thank you 😊
Fede says
How long can it be kept once popped? thanks!
Lorena Grater says
I don’t know any “official” shelf life. I can only tell you I’ve kept it for several weeks in an airtight container in my pantry and it always tasted perfectly fine and I never got sick.