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Cultivated by Aztecs, amaranth, or huauhtli, was a dietary staple until the conquest when crops were burned and forbidden. Nutty, earthy, and slightly sweet in flavor, amaranth can be cooked in a variety of ways. Cooked by itself in liquid, amaranth becomes sticky and thick. Cooked with other grains, such as quinoa, prevents the amaranth seeds from sticking together. Amaranth can also be dry roasted in a hot skillet until it pops. Amaranth cooks in approximately 20 minutes and for every 1 cup of seeds, use 2 ½ cups of liquid.