Do you eat Quinoa and Amaranth?

ive had quinoa but not amaranth. I've seen those other grains in Whole Foods but haven't tried them yet.

I'll very occasionally eat them. Quinoa is one of the best plant sources of protein, and amaranth comes very close.

I think I may have a slight allergy to quinoa, although I don't know anyone else who experiences this. It isn't a big concern of mine though, since as I've said it is minor. Sometimes I like the taste, sometimes I don't, but is hardly a favorite when I enjoy it.

I eat buckwheat a lot more often than I eat quinoa or amaranth. I especially enjoy buckwheat soba noodles. I find they are more filling than wheat. A lot of people mistakenly believe buckwheat is a type of wheat. Buckwheat and wheat aren't related at all. Buckwheat is actually a totally different plant, and isn't even a grass(so technically isn't even a grain, since grains are grasses). Buckwheat is closely related to rhubarb.

Millet I seldom eat. Not because it is "bird food" or because it is "bad" but because it isn't particularly nutritious and I don't like the taste and texture that much.

It's great that you are eating a variety of grains. That's much better than consuming almost nothing but wheat and corn, which far too many Americans do, ignoring all the other grains like barley, rye, spelt, quinoa, amaranth, millet and the many varieties of rice.

I am allergic to wheat, and use quinoa, buckwheat, amaranth, millet, and other whole grains. I grind the whole groats in to flour to use to bake homemade breads, cakes, cookies, etc. I grow my own buckwheat, quinoa and oats. I also grow potatoes, and still enjoy homemade bread. Its great that you are feeling better on a whole grain diet-it is so much better for your digestive system, for sure. But, whole grain breads (homemade, without all of the chemical stuff in commercial breads) are great too, as are potatoes (organic-no pesticides). If you haven't yet tried RED quinoa, try it-it has a totally different, milder flavor than the yellow. Its good stuff! I make muffins and things from the red flour, which makes for interesting, colorful baked goodies!

Personally, I can't get past the fact that Quinoa looks vaguely translucent and a bit like caviar. I do like whole grains and high-protein grains and such, though, because they are, among other things, higher in resistance starches and have a lower glycemic index.

I think part of the trick is to have balance in all things. Fiber, protein and vitamins also come from eating real fruit instead of fruit juices. And so on.

Congratulations for branching out to healthy grains. good for you!

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I've never tried amaranth. what is that?

quinoa salad is delicious though!