It's hard to believe there was a time in my life before I knew about Amanda's Yogurt With Toasted Quinoa. Since it's introduction to my diet, it's been on daily rotation, showing up on yogurt, in salads, during breakfast, after lunch — wherever there was a dish in desperate need of some protein or a quick shot of crunch. Dry roasting quinoa had never occurred to me before, although it's embarrasingly obvious in retrospect, and I took private delight in discovering all the new dishes to which this knowledge could be applied.
I got so excited about it, in fact, that I totally neglected all the other grain possibilities out there. Prime example? Amaranth, the crispy star of this breakfast recipe from The Kitchn. They sprinkle it over yogurt like I've been doing with my quinoa, but also recommend making extra to toss into salads and soups throughout the week. Smart! The part I find most irresistable, though, is that "the teeny tiny grains puff up much like mini popcorn."
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