Amaranth is one of my favorite grains and, lucky for me, grows like a weed in my backyard

Amaranth is an ancient plant, very high in protein, from South America. It was sacred to the Inca and Aztec cultures. Growing amaranth is easy, it’s adaptable to harsh garden conditions, and reseeds readily. You don’t see it much at farmers’ markets, at least not in my neck of the woods, but I don’t know why. It’s a great candidate self-sustaining gardens in a variety of climates. Amaranth grows as easily as its relative, lamb’s-quarters, and is nutritionally far superior to many other grains. No threshing is needed, so you can harvest large amounts easily by hand. And amaranth has no saponin and no hulls, so can be cooked without additional preparation.

The seeds are high in the amino acid lysine, which most other cereal grains do not have. It contains more genuine protein than even the venerable soybean.

In addition to the abundant edible seeds it produces, the leaves are delicious either steamed or raw.

Check out SeedSavers.org for amaranth seeds – Or just ask me, I have plenty!

Amaranth is an amazingly easy-to-grow and very nutritious grain (more on growing amaranth here). For now, here’s my recipe:

1 cup amaranth

1 cup parsley, chopped

1/2 cup scallions, chopped

2 tbsp fresh mint

1/2 cup lemon juice

1/4 cup olive oil

garlic cloves, pressed

1/4 cup olives, sliced

lettuce or lamb’s quarters leaves, whole

Simmer amaranth in an equal volume of water for 12-15 minutes. Allow to cool.

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavors to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.