This tiny “grain”—actually a seed—has a rich history dating back 8,000 years! A tiny gold and black-flecked seed of an ancient plant related to beets, chard, and quinoa. Amaranth is a cereal grain that has a grassy, herbal, slightly pepper flavour and a cooked texture similar to quinoa. It is an excellent source of plant-based protein and is naturally gluten-free, suitable for wheat sensitive diets. Traditionally cooked like porridge, Amaranth can also be popped like popcorn, or prepared like rice and served plain or as a pilaf.