Hey, Ross, I saw your post in TGIFs log, but that thread went off in another direction, so thought I'd post directly to your log.
Amaranth makes a great hot cereal. I toast it first: moderate temp in a skillet (non-stick if available), no oil, stir frequently, until it's a couple of shades darker - the toasted scent tells you when it's done. Then put it in a pot, add 3.5 cups liquid for every cup of amaranth (I use half water, half soy milk), bring to a boil, then simmer uncovered for about 25 minutes, stirring occasionally. Turn off the heat, cover, and let sit for a few minutes. Don't make it too thick; it thickens up quite a bit after you cook it. I make enough at one time for several breakfasts.
Serve with nuts (walnuts or pecans). I sometimes also add honey or cinnamon or cardamom, but I've grown to like it with just the soy milk and walnuts.
This is a great recipe to try, thanks very much for taking the initiative to post here :)
I am finding that Amaranth seems to pop up quite a lot in the past weeks, as I see it in recipes and as an ingredient in many things these days. I'm never quite sure if that is because before I started looking, the amaranth occurrences were there but I was overlooking them, or because I'm noticing the beginning of a trend.
It's also a good incentive to get me to pay a little more attention to my own tiny square in the AP sandbox... sadly logging my own training ends up as the lowest priority often... I take more immediate joy from reading other people's logs.
Thanks for sharing - I've used amaranth in bread and cookies, but that sounds like a tasty breakfast!