We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Differences between Amaranth and Quinoa?

By Emily Daw
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Amaranth and quinoa are both grain-like super foods that are high in protein and other nutrients. They are very similar in taste, and both can be prepared and served much like rice. There are several key differences between amaranth and quinoa, however, including nutrient content, ideal growth conditions, and some preparation techniques.

From a nutritional perspective, both amaranth and quinoa are vastly superior to other common grains such as wheat or rice, but they differ in the types of nutrients they provide. At around 8 to 9 grams per serving, both are high in protein, and both contain complete proteins.

Amaranth and quinoa also have different amounts of vitamins and minerals. Quinoa is higher in vitamins, containing 19% of the daily recommended value (DRV) of folate and approximately 10% of vitamins B1, B2 and B6 for a single serving. A serving of amaranth contains about 14% DRV of folate and 14% DRV of B6, but not a significant amount of other vitamins. Amaranth, however, has a greater amount of healthy minerals, with 100% DRV of manganese and more than 25% DRV of phosphorus, magnesium and iron. Quinoa has approximately 50% DRV of manganese and appreciable amounts of iron, copper and zinc.

The two plants require slightly different growing conditions. Quinoa is a cool weather crop and is usually planted in April or May in the northern United States. On the other hand, amaranth is a warmer weather plant with a later growing season, as it is usually planted in June.

In many respects, amaranth and quinoa are prepared in much the same way. When first harvested, however, quinoa is coated in a compound called saponin, which is not found on amaranth. Saponin is a soapy, bitter substance that protects the plant from being eaten by birds or insects. This compound is usually washed off before being commercially packaged, but consumers should still thoroughly rinse quinoa before cooking it. Preparing amaranth does not require this step.

Individual amaranth seeds are slightly smaller than those of quinoa. For this reason, amaranth usually has a shorter cooking time. Alternatively, amaranth can be cooked longer and dissolved almost completely for use as in thickening vegetable broth.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.