Many people ask what the heck is quinoa, amaranth, and isn't millet what we put out for the doves and barley for beer and whiskey.
Amaranth has been around for centuries. It was a staple in the Aztec and Mayan Indians. It has high protein, calcium iron and B vitamins. It can be used as you would rice with steamed or stir fried veggies or as a flour for baking.
Barley comes in two different kinds, pearled and whole. Pearled is a refining process used to remove the bran covering. It cooks faster. I love to put it in soups.
Millet is the most alkaline of all the grains. It is also very high in protein and iron. It is also a good source of niacin thiamine, and riboflavin, magnesium and potassium. It as a good nutty taste. Make sure to toast it a little before cooking. I like to cook it along with fish.
Quinoa is is great on it's on or in soups. High in protein, iron and calcium. Make sure you rinse it well before cooking it has a soapy taste if you don't. I have learned that the hard way. I like it stuffed in a eggplant or in a tomato dish.
Experiment and see how you like it.
Think outside the box
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