I have mentioned before that when I first started using amaranth, it wasn’t love at first bite. Amaranth was definitely a grain I was slow to add to my cooking. However, this porridge was one of the first recipes that I really learned to love this pseudo-grain. One of the major flavor discoveries along the way: toast the amaranth before you cook it. The flavor profile completely changes and I found I much preferred the flavor of toasted amaranth over the raw flavor.