Confused looks …Bless you??
It’s actually the smallest seed that we cook and eat as a grain-like thing. It has a similar nutritional profile to whole grains, and it’s so tiny that it’s almost always found in whole form. I made some for the first time recently (I bought it from my local co-op, but Bob’s Red Mill has some so it’s probably in supermarkets too). It was so easy!
While amaranth can be eaten as a seed, like poppy seeds, I prefer not eating bird food for dinner. To cook amaranth:
Combine seeds and boiling water in at least a 1:3 ratio, up to a 1:6 ratio. I think I used 1/4 cup seeds. Gently boil for 15-20 minutes, stirring occasionally. Not all the water will be absorbed, but amaranth releases starches as it expands and softens which thicken the water a lot, not unlike risotto. The seeds will still be slightly crunchy (they’ll “pop”) so don’t wait until they get completely soft!
I added some shredded parm, which melted nicely and created a thick, stringy, mac n’ cheese-like texture (hungry yet?). I also pan-seared some zucchini, tomatoes, and kalamata olives, but you could add pretty much any vegetable you’d like (except maybe spinach… those textures wouldn’t be so nice together).